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    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 FamilyFare@YahooGroups.com

 

 

 


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