Ham and Cheese Picnic Bread

"This is a great picnic bread, filled with ham, cheese, pimento and
olives.
Everyone loves it!"

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 2 Hours 45 Minutes
Servings: 1 Loaf

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
3 cups all-purpose flour
1 egg
1 tablespoon butter
1 tablespoon white sugar
1 teaspoon salt
1 cup chopped ham
1 cup shredded mozzarella cheese
1 (4 ounce) jar diced pimento peppers, drained
1/2 cup black olives, drained and chopped

In a small mixing bowl, dissolve yeast in warm water. Let stand until
creamy, about 10 minutes. In a large mixing bowl, combine the yeast
mixture with the flour, egg, butter, sugar and salt; mix well. When the
dough has pulled together, turn it out onto a lightly floured surface, and
knead until smooth, about 8 minutes. Lightly oil a large mixing, place the
dough in the bowl, and turn to coat with oil. Cover with a damp cloth and
let rise in a warm place until doubled in volume, about 1 hour. Preheat
oven to 400 degrees F (200 degrees C). Combine the ham, cheese, pimento,
and olive in a medium mixing bowl; set aside. Deflate the dough, and turn
it out onto a lightly floured surface. Roll or pat the dough into a 10x14
inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the
two long edges of the rectangle. Evenly spread the filling mixture over
the centre of the rectangle. Fold the short ends of the rectangle over the
filling. Starting from one of these ends, alternately stretch strips from
the two sides across the filling so that the strips overlap diagonally.
Transfer the loaf to a lightly greased baking sheet, cover with a damp
cloth, and let rise until doubled in volume, about 40 minutes. Bake at 400
degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.



Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006


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