HAM AND SWISS LOAF

3 1/2 to 4 cups all-purpose flour, divided use
2 envelopes rapid-rise yeast
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup very warm water (120 to 130 degrees F)
1/4 cup prepared mustard
2 tablespoons butter or margarine, softened
3 cups (about 1 pound) chopped cooked ham
1 cup (4 ounces) grated Swiss cheese
1 (4-ounce) jar diced pimentos, well drained
3/4 cup diced dill pickles
1 egg, lightly beaten (for brushing top)

In a large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and salt. Stir warm water, mustard and butter into flour mixture. Stir in enough remaining flour to make a soft dough.

Knead dough on a lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

On a lightly floured surface, roll dough to a 15x10-inch rectangle. Transfer to a greased baking sheet.

Sprinkle ham, cheese, pimentos and pickles lengthwise over the center third of dough. With a sharp knife, make cuts from filling to dough edges at 1-inch intervals. Alternating sides, fold strips at an angle across filling. Cover loaf; let rise in warm, draft-free place until almost doubled in size, about 20 to 40 minutes.

Preheat oven to 375 degrees F.

Brush loaf with egg.

Bake for 35 minutes or until done. Remove from sheet to wire rack.

Cut into 6 slices; serve warm. Refrigerate leftovers; reheat to serve.

Servings: 6
Source: Fleischmann's Yeast