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Email to Master Chef Don F. Easley Jr.      

    Ham & Cheese Breakfast Loaf

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Servings: 12 Yield: 12 Slices Categories: Appetizers/ Snacks, Bread Machine Recipes, Breads, Breakfast/ Brunch

    List of Ingredients

    2 3/4 cups bread flour (2 3/4 to 3 1/4 cups)
    1 package Fleischmann's Bread Machine Yeast
    1 tablespoon sugar
    1 teaspoon salt
    1 cup very warm water (70 to 80F)
    1 tablespoon butter or margarine
    2 tablespoons Dijon-style mustard
    2 tablespoons mayonnaise
    12 ounces sliced fully-cooked lean ham
    8 ounces sliced sharp Cheddar or Swiss cheese

    1 egg, lightly beaten
    Sesame seeds


    1. To make dough: In large bowl, measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

    2. Combine mustard and mayonnaise; reserve.

    3. To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. On lightly floured surface, roll dough to 14 10 inches. Transfer to greased large baking sheet. Evenly layer 1/3 ham slices, 1/2 cheese slices and 1/2 mustard mixture on center third length of dough. Repeat with 1/3 ham slices, remaining cheese slices and mustard mixture. Top with remaining ham.

    4. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Pinch both ends to enclose filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

    5. Brush with egg; sprinkle with sesame seed. Bake at 400F for 30 to 35 minutes or until done. Remove to wire rack. Serve warm.




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