Contributed by: News Canada
Reserve 1 cup (250 ml) flour.
Mix remaining flour, yeast, sugar and salt in large bowl. Heat water, mustard and butter until very warm (125 F/50 C). Stir warm liquid into dry ingredients. Mix in enough reserved flour to make a soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Cover; let rest 10 minutes. To fill and shape loaf: Roll dough to 15x10-inch (38 x 25 cm) rectangle. Place on greased baking sheet. Sprinkle ham, cheese, dill pickles and pimientos over centre-third of rectangle. With sharp knife, make cuts from filling to dough edges at 1-inch (2.5 cm) intervals along sides of filling.
Alternating sides, fold strips at an angle across filling. Cover; let rise in warm draft-free place until doubled in size, about 10 to 40 minutes. Brush loaf with egg.
Bake in 375 F (190 C) oven about 35 minutes or until done. Remove from sheet to wire rack. Serve warm.
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