posted by Linda in MO 10-12-101 10:31 AM
* Exported from MasterCook *
Ham and Cheddar-Stuffed French Bread
Recipe By : adapted from a Fleischmann's Yeast recipe
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers/ Snacks , Bread Machine, Breakfast/Brunch, Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
3/4 cup water (70º to 80ºF)
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
2 1/3 cups bread flour
1 1/2 teaspoons yeast
Filling:
6 oz. shredded mild or sharp Cheddar cheese, approx.
2 cups diced fully-cooked ham, approx.
Italian seasoning
Topping:
1 egg white -- lightly beaten
shredded Parmesan cheese
To make dough: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. (after it started mixing, the dough was dry, so I added 2 more T. of water, then it was too wet, so then I had to add about another T. of flour)
To fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional bread flour to make dough easy to handle. Roll dough to 14 × 10-inch rectangle (this was hard to do because the dough was so elastic, but keep working with it or let it rest a bit). Sprinkle evenly with cheese and ham to within 1/2 to 1 inch of edges; pat down lightly. Sprinkle with Italian seasoning (I used Pampered Chef Italian seasoning which has dried onion and garlic in addition to all the herbs).
Beginning at long end, roll up tightly. Pinch seam and ends to seal well. If desired, taper ends by gently rolling back and forth to make 16-inch roll (mine was a couple of inches shorter). Line large baking sheet with aluminum foil (I used my Pampered Chef rectangular baking stone); grease lightly. Place loaf, seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 to 20 minutes (I had to let it rise a little longer and it never seemed to almost double in size).
Brush loaf with egg white, then sprinkle with Parmesan cheese. With sharp knife, cut 4 or 5 diaganol slits across the top of loaf, cutting to expose filling. Bake at 400ºF for 30 to 35 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing from pan.
Cut into 6 servings; serve warm. Store leftovers in the fridge. And I thought the leftovers, sliced thin, were even good cold.
Yield: 1 Loaf
NOTES : Dough can be prepared in all-size bread machines.