Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 tb Active dry yeast 1/2 c Freshly grated Parmesan
1 1/2 c Warm water -cheese
1 tb Honey 2 ts Chopped fresh rosemary OR 1
4 c (approx.) unbleached white -tsp crumbled dried
-flour 2 ts Chopped fresh thyme OR 1 tsp
1/2 ts Salt (optional) -crumbled dried
4 tb Olive oil 2 ts Chopped fresh sage OR 1 tsp
1 1/2 c Cubed ham or pork -crumbled dried

...This French style loaf can be made from start to finish in a little over
an hour. It's a hearty loaf that is delicious sliced and lightly toasted
and served with soups, stews, and salads...

generous grinding of black pepper

1. Place the yeast in a large mixing bowl. Mix in the warm water and
honey and set aside in a warm spot for about 10 minutes, or until the yeast
is dissolved and begins bubbling. (If the yeast does not bubble it is
probably dead. Begin again, using fresh yeast.) Gradually sift the flour
and salt into the yeast mixture, stirring constantly until the dough begins
to pull away from the sides of the bowl.

2. Sprinkle some flour over a working surface and gently knead the dough
for several minutes. Cut the dough in half and roll out one half into a
rectangle (like a rectangular pizza) about 14 inches by 10 inches. Brush
the dough with 1 1/2 tablespoons of the olive oil. Scatter half the ham
over the surface, pressing it gently into the dough.. Sprinkle half the
cheese on top and scatter half the herbs and a generous grinding of fresh
black pepper over the dough. Using your hands, gently roll the dough
lengthwise, into the shape of a long cigar. Lightly seal the edges of the
dough. Place in a well-greased French bread pan (or on a well-greased
cookie sheet) and cover with a clean tea towel.

3. Preheat the oven to 450 degrees F.

4. Make the second loaf. Place the two loaves of bread in a dry warm spot
and let the sit, covered, for 15 minutes.

5. Just before baking, lightly brush the loaves with the remaining 1
tablespoon of olive oil. Place in the middle shelf of the hot oven and
bake 20 to 25 minutes, or until the bread has a golden brown crust and
sounds hollow when tapped on the bottom.

Serves 8. Makes 2 loaves.

From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991. ISBN
0-06-096863-X Shared by: Karin Brewer, Cooking Echo, 5/93

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