Ham 'n Swiss Loaf Recipe
Ingredients
| All purpose flour | 3 1⁄2 Cup (56 tbs) (3 1/2 to 4 cups) | |
| Yeast | 1 Tablespoon (Fleischmann's® Rapid Rise) | |
| Sugar | 2 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Warm water | 1 Cup (16 tbs) (120ú to 130úF) | |
| Prepared mustard | 1⁄4 Cup (4 tbs) | |
| Butter/Margarine | 2 Tablespoon, softened | |
| Chopped cooked ham | 1 Pound | |
| Grated swiss cheese | 1 Cup (16 tbs) (4 ounce) | |
| Diced pimientos | 4 Ounce (well drained) | |
| Diced dill pickles | 3⁄4 Cup (12 tbs) | |
| Egg | 1 , lightly beaten |
Nutrition Facts
Serving size
Calories 779 Calories from Fat 219
% Daily Value*
Total Fat 25 g38.1%
Saturated Fat 12.9 g64.6%
Trans Fat 0 g
Cholesterol 138 mg46%
Sodium 1962.7 mg81.8%
Total Carbohydrates 97 g32.3%
Dietary Fiber 4.5 g18.1%
Sugars 9.8 g
Protein 41 g82.8%
Vitamin A 16.1% Vitamin C 21%
Calcium 32.1% Iron 34.1%
*Based on a 2000 Calorie diet
Directions
On lightly floured surface, roll dough to 15- × 10-inch rectangle. Transfer to greased baking sheet. Sprinkle ham, cheese, pimientos 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; let rise in warm, draft-free place until almost doubled in size, about 20 to 40 minutes.
Brush loaf with egg. Bake at 375ºF for 35 minutes or until done. Remove from sheet to wire rack. Serve warm. Refrigerate leftover; reheat to serve.
Chef
