This stuffed loaf is attractive to look at and a delight to the taste-buds! I usually serve it as a main course at lunch along with a mixed green salad. Sometimes TWO or more loaves show up at a potluck, a family dinner, or on a holiday brunch table. And every time I bake it, the compliments abound.
- Portion size 8 servings
- Credits : Maryalice Wood
MethodCombine 1.5 cups of flour, the yeast, sugar, and salt in a large mixing bowl. Add 3/4 cup water, 1 beaten egg, rosemary, and olive oil. Mix well, adding additional flour to make a soft dough. Knead until smooth.
Place in an oiled bowl, cover and let rise in a warm place about 40 minutes, until doubled in bulk. Punch down. Turn dough out onto a lightly floured board. Roll to a 12 x 15-inch rectangle. Transfer dough to oiled baking sheet.
Spread mustard down center one-third of the dough. Lay the bacon over the mustard, slightly overlapping the pieces. Sprinkle with the sliced olives, Canadian Swiss Cheese
Using scissors cut dough on each side into 1-inch strips (down the entire length). Enclose the filling by starting at the corners and folding the strips over the filling in a criss-cross manner. Let loaf stand, uncovered in a warm place for about 30 minutes.
Beat remaining egg and water together to make egg wash and brush over loaf; sprinkle with freshly cracked black pepper. Bake at 375ºF for 20-25 minutes or until golden brown.