Ham and Swiss Stromboli

This is a sandwich in a slice.  Really good for a picnic or other event where taking condiments isn’t practical, but where food is needed.

Servings: One loaf

Ingredients:

• 1 cup hottest tap water

• 1 T. olive oil

• 410 grams bread flour

• 1 T. nonfat dry milk

• 1 t. salt

• ½ t. dry mustard

• 2 ½ t. yeast

• ¾ cup diced ham

• ¾ cub grated Swiss cheese

• Cornmeal

• 1 egg, lightly beaten

Instructions:

1.       In the bowl of a mixer fitted with a dough hook, add the water and oil.  Add the next 4 ingredients (flour through yeast) to the bowl and mix on medium-low (2nd slowest speed on my Kitchenaid) for 8 – 9 minutes.  Check the dough after a minute or two and make sure that it pulls away from the sides of the bowl and does not stick too much.  If it seems too sticky, add more bread flour, 1 T. at a time, checking after each addition until the desired consistency is achieved.

2.       Pour dough out onto a floured surface.  Shape into a ball and place in a greased bowl.  Cover with a greased piece of plastic wrap and place in a warm, draft-free spot.  Allow to rise until doubled in size, approximately 1 hour.

3.       When rise is completed, pour dough onto a floured surface and roll into a 10 x 8” oval.  Sprinkle the ham and cheese lengthwise on ½ of the oval, leaving a 1” border.  Fold dough over filling and press edges together to seal.

4.       Cover a baking sheet with parchment paper, and dust with cornmeal.  Place loaf, seam side down, on prepared pan.  Make 3 diagonal cuts, ¼“ deep across the top of loaf with a sharp knife.  Cover with plastic again and let rise again until double its size, approximately 45 minutes to an hour. 

5.       15 minutes prior to the completion of the rise, preheat the oven to 350 degrees.

When rise is complete, brush dough with egg.  Bake at 350 degrees for 35 minutes or until browned.  Cool.  Serve.