4 c. flour
2 tbsp. sugar
1/2 tsp. salt
2 pkg. rapid rise yeast
1 c. water
1/4 c. mustard
2 tbsp. butter
16 oz. diced turkey ham
6 oz. shredded Swiss cheese
3/4 c. chopped dill pickle
1 egg, beaten

Set aside 1 cup flour. Mix remaining flour, sugar, salt and yeast. Heat water, mustard and butter to 125-135 degrees, stir into flour mixture. Mix in enough remaining flour to make soft dough. Knead 4 minutes.

Roll dough to a 12 x 14 inch rectangle. Sprinkle ham, cheese and pickle down the center of dough length. Make cuts 1 inch apart down both sides. Overlap strips from both sides on top of the filling, tuck in the ends.

Place on greased cookie sheet. Cover. Place large shallow pan on counter, fill half full with boiling water. Place baking sheet over pan, let dough rise 15 minutes. Brush loaf with beaten egg. Bake at 375 degrees for 35 minutes. Serve warm.