Ham and Swiss Stromboli
List of Ingredients
3 c. bread flour
1 c. warm water
1 T. nonfat dry milk
1 T. olive oil
2 1/2 tsp. yeast
1 tsp. salt
1/2 tsp. dry mustard
1/2 c. ham; chopped
1/2 c. swiss cheese; cubed
1 1/2 tsp. cornmeal
1 large egg; lightly beaten
Recipe
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. Select dough cycle and start bread machine.
Remove dough after dough cycle is completed. Turn the dough out onto a
floured surface and knead for 30 second. 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"
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" deep
across the top of loaf using a sharp knife. Cover and let rise in a warm
place (85F ) free from drafts, 1 hour or until doubled in size.
Preheat oven to 350F . Uncover dough, brush with egg. Bake 35 minutes or
until browned. Cool slightly.
NOTE: The fillings are baked into the bread, making it a perfect make-ahead
hand held lunch. To vary this recipe, use prosciutto and mozzarella cheese.
Contributor: Cooling Light Magazine - Jan/Feb 2001
Yield: 8 servings
Posted by Cynthia Bowan on [email protected]
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