Ham and Cheddar-Stuffed French Bread
2 cups bread flour (2 to 2 1/2 cups)
1 package Fleischmann’sÂ® Rapid Rise Yeast
3/4 teaspoon salt
3/4 cup very warm water (120Âº to 130ÂºF)
1 tablespoon olive or vegetable oil
2 cups shredded sharp Cheddar cheese (8 ounces)
1 cup diced fully-cooked ham (6 ounces)
1 cup chopped frozen broccoli – thawed, drained
1 egg white – lightly beaten
To make dough: In large bowl, combine 1 cup flour, undissolved yeast and salt. Stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
To fill: Roll dough to 14 Ã— 10-inch rectangle. Sprinkle evenly with cheese, ham and broccoli to within 1/2 inch of edges; pat down lightly. Beginning at long end, roll up tightly. Pinch seam and ends to seal. Taper ends by gently rolling back and forth to make 16-inch roll. Line large baking sheet with aluminum foil; grease lightly. Place loaf, seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 to 20 minutes.
Brush loaf with egg white. With sharp knife, cut three 3-inch slits lengthwise down center of loaf, cutting to expose filling. Bake at 400ÂºF for 30 to 35 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing from pan. Cut into 6 servings; serve warm.