4 c. flour
2 tbsp. sugar
1/2 tsp. salt
2 pkgs. rapid-rise yeast
1 c. water
1/4 c. Dijon mustard
2 tbsp. 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 F; stir into flour mixture. Mix in enough reserved flour to make soft dough.

Knead 4 minutes on greased baking sheet. Roll dough to 14x12 inch. Sprinkle ham, cheese and pickle down center third of dough length. Make cuts from filling to dough edges at 1 inch intervals along sides of filling.

Bring strips from opposite sides of filling together. Twist and place ends at an angle across filling. Cover. 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 25 minutes. Serve warm.