Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

The fillings are baked into the bread, making it a perfect make-ahead handheld lunch. To vary this recipe, use prosciutto and mozzarella cheese.

Recipe by Cooking Light January 2001

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
1 (1-pound) loaf, 8 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and next 6 ingredients (flour through mustard) into bread pan, and select dough cycle; start bread machine.

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  • Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough, and let rest for 10 minutes.

  • Roll dough into a 10 x 8-inch oval on a lightly floured surface. Sprinkle the ham and cheese onto half of oval, lengthwise, leaving a 1-inch border. Fold dough over filling, and press the edges and ends together to seal.

  • Cover a large baking sheet with parchment paper, and dust with cornmeal. Place loaf, seam side down, on prepared pan. Make 3 diagonal cuts 1/4-inch deep across the top of loaf using a sharp knife. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

  • Preheat oven to 350°.

  • Uncover dough; brush with egg. Bake at 350° for 35 minutes or until browned. Cool slightly.

Nutrition Facts

262 calories; calories from fat 20%; fat 5.8g; saturated fat 2g; mono fat 2.4g; poly fat 0.7g; protein 12.1g; carbohydrates 39.1g; fiber 0.4g; cholesterol 40mg; iron 2.8mg; sodium 453mg; calcium 93mg.
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