Mozzarella-Ham Swirl Bread

Name: Mozzarella-Ham Swirl Bread
Ingredients: 2 tablespoons sugar, divided; 1 package dry yeast (about 2 1/4 teaspoons); 1/4 cup warm water (105° to 115°); 2 1/4 cups all-purpose flour, divided; 1/2 cup fat-free milk; 2 tablespoons butter or stick margarine, melted; 1/2 teaspoon salt; Cooking spray; 1/2 cup chopped reduced-fat ham; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese; 1/4 cup chopped pimento-stuffed olives; 1/8 to 1/4 teaspoon crushed red pepper; 2 teaspoons Dijon mustard; 1 large egg white, lightly beaten; 1 tablespoon water; 1/2 teaspoon dried Italian seasoning

16 ingredients

6 steps

Ingredients

2 tablespoons sugar, divided
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (105° to 115°)
2 1/4 cups all-purpose flour, divided
1/2 cup fat-free milk
2 tablespoons butter or stick margarine, melted
1/2 teaspoon salt
Cooking spray
1/2 cup chopped reduced-fat ham
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup chopped pimento-stuffed olives
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons Dijon mustard
1 large egg white, lightly beaten
1 tablespoon water
1/2 teaspoon dried Italian seasoning

Directions

1

Dissolve 1 tablespoon sugar and the yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 tablespoon sugar, 1 1/2 cups flour, milk, butter, and salt to yeast mixture; beat with a mixer at medium speed until smooth. Turn the dough out onto a floured surface. Knead the dough until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
2

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.)
3

Combine the ham, cheese, olives, and pepper. Set aside.
4

Uncover dough. Punch dough down; let rest 5 minutes. Roll into a 12 x 8-inch rectangle on a lightly floured surface. Brush mustard over dough, leaving a 1/2-inch margin around edges. Spread ham mixture evenly over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Place, seam side down, in an 8-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes.
5

Preheat oven to 375°.
6

Uncover dough. Combine egg white and 1 tablespoon water; brush over loaf. Sprinkle with Italian seasoning. Bake at 375° for 30 minutes. Loosely cover with foil. Bake for an additional 10 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.