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.

Details

Difficulty

Beginner

Yield

1 loaf

Prep Time

01 hours

Rise Time

30 minutes

Bake Time

35 minutes

Nutrition Facts

PER SERVING
Total Fat : grams
Saturated Fat : grams
Cholesterol : milligrams
Sodium : milligrams
Total Carbohydrates : grams
Sugar : grams
Dietary Fiber : grams
Protein : grams
Serving Size :

Ingredients

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

Directions

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 375^oF for 35 minutes or until done. Remove from sheet to wire rack. Serve warm. Refrigerate leftovers; reheat to serve.