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Ham and Swiss Loaf
Next time it's your turn to entertain the gang, try this retro-style oven sandwich. All of your favorite fixings—ham, cheese, pimiento and dill pickles—are stuffed in a tasty homemade loaf with a hint of mustard.
3-1/2 to 4 cups all-purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1/4 teaspoon salt
1 cup very warm water (120° to 130°F)
1/4 cup prepared mustard
2 tablespoons butter OR margarine, softened
1 package (9 ounces) thin-sliced deli ham OR 2 cups chopped baked ham
1 cup (4 ounces) shredded Swiss or cheddar cheese
1 (2-ounce) jar diced pimientos, well drained
1/3 cup diced dill pickles
1 egg, lightly beaten
Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Stir warm water, mustard, and butter into flour mixture. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
On lightly floured surface, roll dough to 15 x 10-inch rectangle. Transfer to greased baking sheet. Sprinkle ham, cheese, pimientos, and pickles lengthwise over center-third of dough. With sharp knife, make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Cover loaf; let rise in warm, draft-free place until almost doubled in size, about 30 to 40 minutes.
Brush loaf with egg. Bake at 375oF for 35 minutes or until done. Remove from sheet to wire rack. Serve warm. Refrigerate leftovers; reheat to serve.