Yield
12 servings (serving size: 1 slice)
Randy Mayor

How to Make It

Step 1

Dissolve 1 tablespoon sugar and the yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 tablespoon sugar, 1 1/2 cups flour, milk, butter, and salt to yeast mixture; beat with a mixer at medium speed until smooth. Turn the dough out onto a floured surface. Knead the dough until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Step 2

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.)

Step 3

Combine the ham, cheese, olives, and pepper. Set aside.

Step 4

Uncover dough. Punch dough down; let rest 5 minutes. Roll into a 12 x 8-inch rectangle on a lightly floured surface. Brush mustard over dough, leaving a 1/2-inch margin around edges. Spread ham mixture evenly over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Place, seam side down, in an 8-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes.

Step 5

Preheat oven to 375°.

Step 6

Uncover dough. Combine egg white and 1 tablespoon water; brush over loaf. Sprinkle with Italian seasoning. Bake at 375° for 30 minutes. Loosely cover with foil. Bake for an additional 10 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

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