Mozzarella And Ham Swirl Bread
Serving Size / Yield
- 2 T. sugar, divided
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/4 C. warm water
- 2 1/4 C. all-purpose flour, divided
- 1/2 tsp. dried Italian seasoning
- 1/2 C. fat-free milk
- 2 T. margarine, melted
- 1/2 tsp. salt
- cooking spray
- 1/2 C. ham, chopped
- 1/2 C. mozzarella cheese, shredded
- 1/4 C. pimento-stuffed olives, chopped
- 1/4 tsp. red pepper, crushed
- 1 egg white, lightly beaten
- 1 T. water
In a bowl, dissolve one tablespoon sugar and the yeast in warm water. Let it stand for five minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add one tablespoon sugar, 1 1/2 cups flour, milk, butter, and salt to yeast mixture; beat with a mixer at medium speed until smooth. Turn the dough out onto a floured surface. Knead the dough until smooth and elastic. Add enough of the remaining flour, one tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place until doubled in size.
Combine the ham, cheese, olives, and pepper. Set it aside.
Uncover the dough. Punch dough down, and let rest five minutes. Roll into a 12 x 8 inch rectangle on a lightly floured surface.
Spread ham mixture evenly over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal. Place, seam side down, in an 8-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes.
Preheat the oven to 375 degrees Fahrenheit.
Uncover the dough. Combine egg white and one tablespoon water and brush over loaf. Sprinkle with Italian seasoning. Bake at 375 degrees for 30 minutes. Loosely cover with foil. Bake for 10 more minutes. Remove from the pan and let it cool on a wire rack.