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. (8 oz.) cooked ham, chopped
1 c. (4 oz.) Swiss cheese, shredded
1/2 c. dill pickle, chopped
1 egg, beaten

Set aside 1 cup flour. Mix remaining flour, sugar, salt and yeast. Heat water, mustard and butter to 125 to 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 1/3 of dough. 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 across filling. Cover. Let rise in warm place 15 to 30 minutes. Brush loaf with egg. Bake at 375 degrees for 25 minutes.