1. In a large bowl, combine 1+1/2 cups flour, undissolved yeast, sugar and salt. 2. Stir warm water, mustard and butter into dry ingredients. 3. Stir in enough remaining flour to make a soft dough. 4. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. 5. Cover, let rest on floured surface 10 minutes. 6. On lightly floured surface, roll dough to 15 x 10 inch rectangle. 7. Transfer to greased baking sheet. 8. Sprinkle ham, cheese, pimientos, and pickles lengthwise over the center third of dough. 9. with a sharp knife, make cuts from filling to dough edges at 1 inch intervals along sides of filling. 10. Alternating sides, fold strips at an angle across filling. 11. Cover loaf; let rise in warm, draft-free place until almost double in size, about 20 to 40 minutes. 12. Brush loaf with egg. 13. Bake at 375^ F for 35 minutes or until done. 14. Remove from sheet to wire rack. 15. Serve warm. 16. Refrigerate leftovers: reheat to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
