Serves: 8 (1 loaf)
3 C. All-purpose Flour
1 (1/4 oz) package Active Dry Yeast
1 C. Water (warm)
1 Egg
1 T. Butter
1 T. Sugar
1 t. Salt
1 C. Ham (chopped)
1 C. Mozzarella Cheese (shredded)
1 (4 oz) jar diced pimento pepper (drained)
1/2 C. Black Olives (drained/chopped)
Oil (for brushing bowl)
In a small bowl dissolve yeast in warm water; let stand until fully dissolved and creamy (about 10 min). In a large mixing bowl combined the yeast mixture with flour, butter, egg, sugar and salt; mix well. When dough ball forms remove from mixing bowl onto a lightly oiled surface and knead until smooth (about 7-8 min).
Lightly oil a large mixing bowl, place dough in bowl and coat dough with oil. Cover dough with damp cloth and set aside in a warm place to rise (until the dough doubles in volume, about 1 hour).
Preheat over to 400° F. In a medium bowl combined ham, cheese, pimento and olives and set aside (filling mixture). Punch down the dough and put on lightly oiled surface. Roll (or pat) dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide x 2 inch long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from on end alternately stretch strips so that they overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with damp cloth and set aside to rise until loaf has doubled in volume (about 40 min). Bake for 20-30 minutes or until golden brown.
