Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSandwiches - Ham - Ham And Cheddar-stuffed French Bread
Famous Authors (View All Authors)
Sandwiches - Ham -  Ham And Cheddar-stuffed French Bread Post by :neelyb Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2955

Click below to download : Sandwiches - Ham - Ham And Cheddar-stuffed French Bread (Format : PDF)

Sandwiches - Ham - Ham And Cheddar-stuffed French Bread

Dough:
3/4 cup water (70º to 80ºF)
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
2 1/3 cups bread flour
1 1/2 teaspoons yeast

Filling:
6 oz. shredded mild or sharp Cheddar cheese, approx.
2 cups diced fully-cooked ham, approx.
Italian seasoning

Topping:
1 egg white -- lightly beaten
shredded Parmesan cheese


To make dough: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. (after it started mixing, the dough was dry, so I added 2 more T. of water, then it was too wet, so then I had to add about another T. of flour)

To fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional bread flour to make dough easy to handle. Roll dough to 14 × 10-inch rectangle (this was hard to do because the dough was so elastic, but keep working with it or let it rest a bit). Sprinkle evenly with cheese and ham to within 1/2 to 1 inch of edges; pat down lightly. Sprinkle with Italian seasoning.

Beginning at long end, roll up tightly. Pinch seam and ends to seal well. If desired, taper ends by gently rolling back and forth to make 16-inch roll. Line large baking sheet with aluminum foil; grease lightly. Place loaf, seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 to 20 minutes. Brush loaf with egg white, then sprinkle with Parmesan cheese. With sharp knife, cut 4 or 5 diagonal slits across the top of loaf, cutting to expose filling.

Bake at 400ºF for 30 to 35 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing from pan. Cut into 6 servings; serve warm. Store leftovers in the fridge. And I thought the leftovers, sliced thin, were even good cold.

Yield: 1 Loaf

NOTES : Dough can be prepared in all-size bread machines. The original recipe had more cheese, less ham, included thawed and drained broccoli, and didn't call for Italian seasoning or Parmesan cheese.
If you like this book please share to your friends :
NEXT BOOKS

Sandwiches - Ham -  Pizza Burgers Sandwiches - Ham - Pizza Burgers

Sandwiches - Ham -  Pizza Burgers
1 can Spam, grated 1 small can tomato sauce 1/2 tablespoon Italian spices Mix together and spread on a hamburger bun. Top with grated mozzarella cheese. Bake at 350 about 15 minutes, then broil until cheese is a golden brown.
PREVIOUS BOOKS

Sandwiches - Ham Rolls Sandwiches - Ham Rolls

Sandwiches - Ham Rolls
2 (about 5 oz. each) cans Hormel® canned Ham 2 packs of dinner rolls (the kind in the hard bottomed foil container they are small rectangular shaped that pull apart.) 1 stick melted margarine 3 Tbl. mustard (yellow ) 1 tsp. Worcestershire sauce 3 Tbl. poppy seeds (optional) 2-3 cups shredded mozzarella cheese Remove rolls and cut across the middle so you have a top and bottom. Save foil pan and bag to store the rolls in when finished. Mix all but cheese in bowl. Spread mixture onto bottom half of rolls. Top with mozzarella cheese
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT