1 pkg. dry yeast
1/4 c. lukewarm water
3/4 c. milk, scalded
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
3 1/4 c. sifted flour
1 beaten egg

(1/2 pound thinly sliced ham; 1/2-3/4 cup raisins; 1/2-3/4 cup sliced, stuffed olives.)

Soften yeast in water. Combine next 4 ingredients. Cool to lukewarm. Add 1 cup of the flour. Beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough. Beat well. Brush top lightly with soft shortening; cover. Let rise in warm place until double (1 1/2 hours). Punch down; turn out on a lightly floured surface. Roll to a 12 x 15 inch rectangle. Butter the surface then tear pieces of the sliced ham and cover the dough. Sprinkle the raisins and the slices of stuffed olives evenly over the ham. Roll up, starting with the shorter side. Pinch edge to seal.

Place loaf diagonally, sealed side down, on a large greased cookie sheet. Cover; let rise in warm place 35-45 minutes. Bake in 350 degree oven for 30 minutes. Remove from cookie sheet to cool.