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Ham-Stuffed Bread

I made this hearty bread at our daughter's wedding years ago. It caught on so well that I now serve it at all of our special-occasion events.

14 ServingsPrep: 50 min. + rising Bake: 20 min.

Ingredients

1 tablespoon active dry yeast
1 cup warm milk (110° to 115°)
1 egg
1/2 cup vegetable oil
1/2 teaspoon salt
2-3/4 to 3-1/4 cups all-purpose flour
FILLING:
1 small onion, chopped
1/3 cup vegetable oil
2 medium tomatoes, chopped
1 garlic clove, minced
Salt and pepper to taste
1/2 pound fully cooked ham, chopped
1 teaspoon cider vinegar
1/2 teaspoon dried oregano

Directions

In a large bowl, dissolve yeast in warm milk. Add the egg, oil and
salt and 2 cups of flour. Beat until smooth. Stir in enough
remaining flour to form a stiff dough. Place in a greased bowl,
turning once to grease top. Cover and let rise in a warm place until
doubled, about 1 hour.
Meanwhile, in a large skillet, saute onion in oil until tender. Add
the tomatoes, garlic, salt and pepper. Cook over medium heat until
liquid is absorbed, about 30 minutes. Remove from the heat. Stir in

2 of 2

Ham-Stuffed Bread (continued)

Directions (continued)

the ham, vinegar and oregano. Cool.
Punch dough down. Turn onto a lightly floured surface; roll into a
14-in. x 12-in. rectangle. Spread filling over dough to within 1/2
in. of edges. Roll up jelly-roll style, starting with a long side;
pinch seam to seal and tuck ends under. Place seam side down on a
greased baking sheet. Do not let rise.
Bake at 375° for 18-22 minutes or until golden brown. Remove from
pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1
loaf.

Nutrition Facts: 1 serving (1 slice) equals 247 calories, 15 g fat (2 g saturated fat), 26 mg cholesterol, 268 mg sodium, 21 g carbohydrate, 1 g fiber, 7 g protein.