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
Ingredients
Method
Combine 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
and basil.
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.
