Stuffed Bread

  • 4 cups all purpose flour
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
  • 2 package rapid rise yeast
  • 1 cup of water
  • 1/4 cup Dijon mustard
  • 2 Tbsp. margarine
  • 1 and 1/2 cups chopped cooked ham
  • 1 cup shredded swiss cheese
  • 1/2 cup chopped dill pickle
  • 1 egg, beaten



Set aside 1 cup of flour. Mix remaining flour, sugar, salt and yeast. Heat water, margarine and mustard to 125 degrees F. Stir into flour mixture. Mix in enough reserved flour to make a soft dough. Knead for 4 minutes.

On a greased baking sheet, roll dough to 14 x 12 inches. Sprinkle ham, cheese and pickle down center third of the dough length. Make cuts from filling to dough edge at 1 inch intervals along sides of the filling. Bring strips from opposite sides of filling together; twist and place ends at an angle across filling; cover. Place large shallow pan on counter; half-fill with hot water. Place baking sheet over pan; let dough rise 15 minutes.

Brush loaf with beaten egg. Bake at 375 degrees F for 25 minutes. Serve warm. Leftovers may be frozen or refrigerated. Reheat to serve.

This is a great way to use leftover ham. When you serve ham, chop up the leftovers right away and freeze. That way you'll have ham on hand when you want to make this bread.


By Louise from Port Charlotte, FL

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Food and Recipes Recipes Baking & Desserts BreadsJanuary 17, 2006
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