4 c. all purpose flour
2 tbsp. sugar
1/2 tsp. salt
2 pkg. Fleischmann's rapid rise yeast
1 c. water
1/4 c. Dijon mustard
2 tbsp. Blue Bonnet butter
1 1/2 c. chopped cooked ham (8 oz.)
1 c. shredded Swiss cheese (4 oz.)
1/2 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 125-130 degrees; stir into flour mixture. Mix in enough reserved flour to make soft dough. Knead 4 minutes.

On greased baking sheet, roll dough to 14 x 12 inches. Sprinkle ham, cheese, and pickle down center third of dough length. Bring sides and ends together and seal shut by pinch dough. Make air slits with knife on top of loaf (8-10). Cover loaf.

Place large shallow pan on counter; half fill with boiling water. Place baking sheet over pan; let dough rise 15 minutes.

Brush loaf with egg. Bake at 375 degrees for 25 minutes. Serve warm. Refrigerate leftovers; reheat to serve.

Variation: For an even heartier loaf, ham may be increased up to 1 pound. Increase baking time to about 35 minutes.