Recipe: Ham and Cheese Breakfast Loaf

HAM AND CHEESE BREAKFAST LOAF

"This is an easy way to introduce yourself to yeast breads if you have never tried it. This is delicious and can be made ahead."

2 3/4 to 3 1/4 cups flour, divided use
1 pkg. quick-rising dry yeast
1 tablespoons sugar
1 teaspoon salt
1 cup water (125 to 130 degrees F)
1 tablespoon butter or margarine
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
12 ounces sliced lean ham
8 ounces sliced sharp Cheddar cheese
1 egg white, lightly beaten
Sesame seeds

In large bowl, combine 1 1/2 cups flour, yeast, sugar; stir 1 cup warm water and butter into dry ingredients. Add salt. Stir in enough remaining flour to make soft dough.

Knead on lightly floured surface 4 to 6 minutes until smooth and elastic. Let rise, covered, 10 minutes.

Combine mustard and mayonnaise; set aside.

On lightly floured surface, roll dough to 14x10-inch rectangle, transfer to large parchment paper-lined baking sheet. Evenly layer 1/3 ham, 1/2 cheese, and 1/2 mustard mixture on center 1/3 of dough. Repeat with 1/3 ham, remaining cheese and mustard. Top with remaining ham.

Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at angle across filling. Pinch both ends to enclose filling. Let rise, covered, in warm, draft-free place about 30 to 45 minutes until doubled in size.

Brush with egg white and sprinkle with sesame seeds.

Bake at 400 degrees F for 30 to 35 minutes or until done. Remove to wire rack.

Serve warm and refrigerate leftovers.

If made ahead, reheat by wrapping in foil and baking at 350 degrees F for 10 minutes.

Makes 1 loaf
Source: The Passion of Cooking by Karen M. Page to Benefit the St. Louis Zoo, 1992