1 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
1/4 cup prepared mustard
2 tablespoons sugar
2 tablespoons butter or margarine, softened
1/4 teaspoon salt
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
3 cups chopped cooked ham (about 1 pound)
1 cup shredded Swiss cheese (4 ounces)
1 4-ounce jar diced pimientos, well drained
3/4 cup diced dill pickles
1 egg, beaten
Servings: 12
1. Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in mustard, sugar, butter, salt and enough flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Roll dough to 15- × 10-inches. Transfer to greased baking sheet. Sprinkle ham, cheese, pimientos and pickles down center third of dough length. 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; let rise in warm place until almost doubled in size, about 30 minutes.
3. Brush loaf with egg. Bake at 375ºF for 35 minutes or until done. Remove from sheet to wire rack. Serve warm.
Yield: 1 Loaf
2 packages Fleischmann's® Active Dry Yeast
1/4 cup prepared mustard
2 tablespoons sugar
2 tablespoons butter or margarine, softened
1/4 teaspoon salt
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
3 cups chopped cooked ham (about 1 pound)
1 cup shredded Swiss cheese (4 ounces)
1 4-ounce jar diced pimientos, well drained
3/4 cup diced dill pickles
1 egg, beaten
Servings: 12
1. Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in mustard, sugar, butter, salt and enough flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Roll dough to 15- × 10-inches. Transfer to greased baking sheet. Sprinkle ham, cheese, pimientos and pickles down center third of dough length. 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; let rise in warm place until almost doubled in size, about 30 minutes.
3. Brush loaf with egg. Bake at 375ºF for 35 minutes or until done. Remove from sheet to wire rack. Serve warm.
Yield: 1 Loaf
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