Prep 2 hrs
Cook 30 mins
This is excellent for picnics or even quick, on the go lunches. The prep time includes time for letting dough rise. ENJOY!
- 709.77 ml all-purpose flour
- 7.08 g package active dry yeast
- 236.59 ml water (110 degrees F)
- 1 egg
- 14.79 ml butter
- 14.79 ml sugar
- 4.92 ml salt
- 236.59 ml chopped ham
- 236.59 ml shredded mozzarella cheese
- 113.39 g jardiced pimento pepper, drained
- 118.29 ml black olives, drained and chopped
- In a small bowl, dissolve yeast in warm water and let stand until fully dissolved and creamy (this will take close to 10 minutes).
- In a large mixing bowl, combine the dissolved yeast mixture, with the flour, butter, egg, sugar and salt and mix this well.
- When the dough has come (pulled) together, turn it out onto a lightly floured surface and knead until nice and smooth.
- This will take around 7-8 minutes.
- Lightly oil a large mixing bowl, place the dough in this bowl and turn to coat the dough with oil.
- Cover with a damp cloth and set aside to rise in a warm place until it has doubled in volume.
- This will take approximately 1 hour.
- Preheat your oven to 400 degrees F (200 degrees C).
- Combine ham, cheese, pimento, and olives in a medium bowl, and set aside.
- Deflate the dough and turn it out onto a lightly floured surface.
- ROll or pat the dough into a 10x14 inch rectangle.
- Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle.
- Evenly spread the filling mixture over the center of the rectangle.
- Fold the short ends of the rectangle over the filling.
- Starting from one of these ends-- alternately stretch strips so that they overlap diagnally.
- Transfer the loaf to a lightly greased baking sheet, cover with damp cloth and set aside to rise until doubled in volume.
- This will take around 40 minutes or so.
- Bake for 20 to 30 minutes or until golden brown.
You know what the worse thing about this recipe was????? I would have never made it if it hadn't appeared in the DARE game!!!! I would have been scared of getting the bread part right. The directions were very clear and I had no trouble at all. The dish was so pretty I almost didn't want to cut it. But I did and I sure am glad. This is a really great recipe. I recommend everyone to give it a try.
Thank you! This was excellent, I had my doubts as to whether I could pull it off as I have not made bread in years, however it came out fantastic! I used hot roasted red pepper tapenade instead of pimientos, everything else as directed. Perfect to take for a sailing outing, easy and tasty to eat! Everyone loved it!
Very good bread, with lots of delicious filling. I used bread flour and needed about 3 tablespoons less flour than listed. I divided the dough into two portions, and made two loaves, because of the size of my oven. (I made some extra filling because of the extra surface to cover.) The dough for each loaf came to 395 grams. Thank you very much for sharing this recipe with us.