HAM AND SWISS LOAF
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
2 packages Fleischmann’sÂ® Rapid Rise Yeast
2 tablespoons sugar
1/4 teaspoon salt
1 cup very warm water (120Âº to 130ÂºF)
1/4 cup prepared mustard
2 tablespoons butter or margarine, softened
3 cups chopped cooked ham (about 1 pound)
1 cup grated Swiss cheese (4 ounces)
1 4-ounce jar diced pimientos, well drained
3/4 cup diced dill pickles
1 egg, lightly beaten
In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and salt. Stir warm water, mustard and butter into dry ingredients. 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 on floured surface 10 minutes.
On lightly floured surface, roll dough to 15- Ã— 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 375ÂºF for 35 minutes or until done. Remove from sheet to wire rack. Serve warm. Refrigerate leftover; reheat to serve.