 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A stuffed loaf that can be customized really easily to any filling and seems to be very kid friendly too! (We have a picky eater in the house!) Ingredients:
1 1/2-3 cups all-purpose flour |
1 tablespoon active dry yeast |
1 teaspoon granulated sugar |
1 teaspoon salt |
3/4 cup warm water |
1 egg, beaten |
5 tablespoons olive oil |
2 teaspoons rosemary |
2 tablespoons light mayonnaise |
2 tablespoons yellow mustard |
100 g cooked ham, sliced |
3/4 cup cheddar cheese, shredded |
3/4 cup mozzarella cheese, shredded |
1/3 cup monterey jack cheese, shredded |
1 egg |
1 tablespoon water |
1 teaspoon pepper |
Directions:
1. Combine warm water, yeast and sugar in mixing bowl, stirring together gently.
2. Allow yeast mixture to foam (approx 5 minutes).
3. Add 1.5 cups of flour and salt 1 beaten egg, rosemary and olive oil.
4. Mix well, adding additional flour to make a soft dough.
5. Knead until smooth.
6. Place dough in an oiled bowl, turning to coat, cover with saran and let rise until doubled in size (approx 45 min).
7. Punch down.
8. Turn dough out onto lightly floured board and roll into a 12 x 15 rectangle.
9. Transfer onto greased or parchment paper covered baking sheet.
10. Combine Mayo and Mustard well and spread up centre of rolled dough.
11. Lay thin slices of the ham along mayo-mustard spread and cover evenly with cheese.
12. Using scissors cut dough on each side into 1-inch strips (down the entire length).
13. Enclose the filling by starting at the corners and folding the strips over the filling in a criss-cross manner.
14. Let loaf stand, uncovered in a warm place for about 30 minutes.
15. Beat remaining egg and water together to make egg wash and brush over loaf; sprinkle with freshly cracked black pepper.
16. Bake at 375ºF for 20-25 minutes or until golden brown.
|
|