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 Picnic
Sandwich Loaf
3 1/2 cups Five Roses Flour with Wheat Bran 875 ml
2 envelopes (8g each or 2tbsp/30ml) Instant Yeast 2
2 tbsp granulated sugar 25 ml
1/4 tsp salt 1 ml
1 cup water 250 ml
1/4 cup prepared mustard 50 ml
2 tbsp butter or margarine 25 ml
Filling:
3 cups chopped cooked ham (about 1lb/500g) 750 ml
1 cup grated Swiss cheese 250 ml
3/4 cup diced dill pickles 175 ml
1/4 cup chopped pimientos, well-drained 50 ml
1 egg, lightly beaten 1
Reserve 1 cup (250 ml) flour. Mix remaining flour, yeast,
sugar and salt in large bowl. Heat water, mustard and
butter until very warm (125ºF/50ºC). Stir warm liquid into
dry ingredients. Mix in enough reserved flour to make a
soft dough that does not stick to bowl. Knead on lightly
floured surface until smooth and elastic, about 6 to 8
minutes. Cover; let rest 10 minutes. To fill and shape
loaf: Roll dough to 15x10-inch (38 x 25 cm) rectangle.
Place on greased baking sheet. Sprinkle ham, cheese, dill
pickles and pimientos over centre-third of rectangle. With
sharp knife, make cuts from filling to dough edges at
1-inch (2.5 cm) intervals along sides of filling.
Alternating sides, fold strips at an angle across filling.
Cover; let rise in warm draft-free place until doubled in
size, about 10 to 40 minutes. Brush loaf with egg. Bake in
375ºF (190ºC) oven about 35 minutes or until done. Remove
from sheet to wire rack. Serve warm.
For more recipes visit: www.fiveroses.ca
Thank you to News Canada!
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