Mustard, Ham and Cheese Bread

MUSTARD, HAM AND CHEESE BREAD

Makes 2 loaves that are each about 10 inches long

Ingredients

For the Bread: 

1  package yeast

1 1/2  cups water (105° (sea level temp))

1  Tablespoon sugar

1/2  teaspoon salt

2  teaspoons yellow mustard

2  teaspoons spicy brown mustard

1/4  teaspoon turmeric

1  teaspoon rosemary, that has been finger crushed

4 - 4 1/2  cups flour

For the Filling:

½  cup flour

½  pound thinly sliced ham

½  pound thinly sliced cheese of your choice

For the Sauce:

1  Tablespoon brown mustard

3  Tablespoons mayonnaise

For the Egg Wash:

1  egg

1  Tablespoon water

Instructions

1.  Proof the yeast in a large bowl by stirring together the yeast, water and sugar.

2.  Let proof for 10 minutes.

3.  Add in the salt, mustards, turmeric and rosemary.

4.  With a wooden spoon add in the flour, one cup at a time; adding just enough flour until the dough pulls away from the sides of the bowl.

5.  On a lightly floured surface, knead the dough until smooth and elastic.

6.  Place the dough into an oiled bowl. 

(Oiled bowl: place 1 Tablepoon of oil into the bottom of the mixing bowl that you just used to make the dough) 

7.  Set dough in bowl, turn the dough over to coat all sides.

8.  Cover with plastic wrap and let rise until doubled, about 45 minutes.

9.  Preheat oven to 400°.

10.  Toss the ham in the ½ cup flour. You want to coat both sides of each ham slice, so only work with one slice at a time.

11.  Set the ham slices aside.  Discard any unused flour.

12.  Roll dough out to an 18x12 inch rectangle on a well floured surface.

13.  Combine the sauce ingredients in a small bowl and spread the dough, evenly, with the sauce mixture.  Just a thin layer is all you need.

14.  Lay the ham slices in a single layer over the entire surface of the dough; slightly overlap each slice of ham.  Be sure to cover the dough all the way to the edges.

15.  Place a layer of the cheese over the ham in the same manner; overlap the slices and cover to the edges.

16.  Starting with long end, roll up; so that you end up with a roll that is 18 inches long.

17.  Cut the roll in half and place the rolls onto two ungreased baking sheets.  Each roll needs its own sheet.

18.  Make 3 shallow and diagonal slashes across tops of each loaf with a sharp knife.

19.  In a small bowl, whip the egg and water together with a fork.

20.  Paint the tops and sides of each loaf generously with egg wash mixture.  Discard any unused egg wash.

21.  Cover each loaf with plastic wrap and let rise until doubled, about 30-40 minutes.

22.  Bake at 400° for 35 – 45  minutes, or until it sounds hollow when tapped.