• 3½ to 4 cups all-purpose flour
• 2 envelopes FLEISCHMANN’S RapidRise Yeast
• 2 tablespoons sugar
• ¼ teaspoon salt
• 1 cup very warm water (120 to 130oF)
• ¼ cup prepared mustard
• 2 tablespoons butter or margarine, softened
• 3 cups (about 1 pound) chopped cooked ham
• 1 cup (4 ounces) grated Swiss cheese
• 1 4-ounce jar diced pimientos, well drained
• ¾ cup diced dill pickles
• 1 egg, lightly beaten

1. In large bowl, combine 1½ cups flour, undissolved yeast, sugar, and salt. Stir warm water, mustard, and butter into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. On lightly floured surface, roll dough to 15-inch-by-10-inch rectangle. Transfer to greased baking sheet. Sprinkle ham, cheese, pimientos, and pickles lengthwise over center-third of dough. With sharp knife, make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Cover loaf; let rise in warm, draft-free place until almost doubled in size, about 20 to 40 minutes.
3. Brush loaf with egg. Bake at 375°F for 35 minutes or until done. Remove from sheet to wire rack. Serve warm. Refrigerate leftovers; reheat to serve.

Makes 1 loaf.