Ham-and-Swiss Stromboli

Ingredients

• 3 cups bread flour 
• 2.5 teaspoons bread-machine yeast 
• 1.5 teaspoons cornmeal 
• 0.5 teaspoon mustard dry
• 1 large eggs lightly beaten
• 3 ounces ham chopped
• 1 tablespoon nonfat milk dry
• 1 tablespoon olive oil 
• 1 teaspoon salt 
• 2 ounces swiss cheese cubed
• 1 cup warm water (100° to 110°)

Equipment

• frying pan
• baking sheet
• baking paper
• oven
• knife
• loaf pan
• measuring cup
• bread machine

Directions

1. Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and next 6 ingredients (flour through mustard) into bread pan, and select dough cycle; start bread machine.
2. Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough, and let rest for 10 minutes.
3. Roll dough into a 10 x 8-inch oval on a lightly floured surface.
4. Sprinkle the ham and cheese onto half of oval, lengthwise, leaving a 1-inch border. Fold dough over filling, and press the edges and ends together to seal.
5. Cover a large baking sheet with parchment paper, and dust with cornmeal.
6. Place loaf, seam side down, on prepared pan. Make 3 diagonal cuts 1/4-inch deep across the top of loaf using a sharp knife. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.
7. Preheat oven to 35
8. Uncover dough; brush with egg.
9. Bake at 350 for 35 minutes or until browned. Cool slightly.