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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Ham and Swiss Loaf Recipe

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This recipe for Ham and Swiss Loaf is from Boudreau Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 cup warm water
• 2 envelopes yeast
• ŧ cup Dijon mustard
• 2 Tbsp. butter or margarine (softened)
• 2 Tbsp. sugar
• ŧ tsp. salt
• 2-3 Ŋ cups flour
• 3 cups grated Swiss cheese
• 1/3 cup diced pimento (well drained)
• 1/3 cup diced dill pickles (well drained)
• 1 egg, slightly beaten
Directions:
Directions:
Place Ŋ cup lukewarm water in a large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, mustard, butter, sugar, salt, and 1-Ŋ cups of flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.

Place in greased bowl, turning to grease top. Cover, let rise in a warm draft-free place until doubled in size, about 30-45 minutes.

Roll dough out into a rectangle. Transfer to greased baking sheet. Sprinkle ham, cheese, pimento 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 (20 to 40 minutes Brush loaf with egg.

Bake at 350 ēC for 45-55 minutes or until done. Cover with foil during last 15-20 minutes to prevent excess browning. Remove from sheet to wire rack. Serve warm. Refrigerate leftovers.Reheat to serve.

 

 

 

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