Easy One-hour Bread Loaf

Times have changed since I had my babies. There are new rules and restrictions for mothers-to-be...along with no otc meds and no alcohol...Moms are told to avoid luncheon meat and unpasteurized cheese. Of course as long as baby is healthy parents will happily oblige. One thing that hasn't changed is the desire to shower the new family with gifts for baby.

Baby Ashley is no exception! This past Sunday more than a dozen friends and family feted new parents Amanda and Dan with a gift extravaganza. Everything from practical diapers, wipes and a stroller to the very precious and adorable onesies, dresses and bibs. Grandma Deb even brought tiny booties knit by her own grandmother and passed down in the family to each new generation. It was a lovely way to spend an afternoon and the generosity of friends was amazing.

I kept the food hearty but simple. Platters of cheeses, fruit, and veggies along with two ham and cheese loaves. (Yes, all cheeses were pasteurized and the ham was fully cooked!)

This simple home-made bread never fails to impress party guests. It is the perfect yeast bread recipe to learn bread baking. Doesn't it look absolutely yummy? The original recipe is from Fleischmann's Yeast for a Reuben Loaf but I've filled it many other ways. To the basic bread dough you can use roast beef and provolone, turkey and havarti, ham and swiss, or the original corned beef, swiss and sauerkraut. It's terrific any way you decide to go. And best yet it only takes one hour from start to finish. It doesn't get easier than this.

Photos from Fleismann's Yeast

Fleischmann's One Hour Sandwich Loaf

Makes one loaf

2-1/2  to 3 cups all-purpose flour
1 envelope Fleischmann's® RapidRise Yeast
1 tablespoon sugar
1 tablespoon butter, softened
1 teaspoon salt
1 cup very warm water (120° to 130°F)*

8-12 ounces luncheon meat shaved
4-6 ounces cheese, sliced

1 egg white, slightly beaten
1 teaspoon seeds (optional)

*When using Rapid Rise yeast the water temperature is very important. Too cool and the yeast won't rise, too hot and the yeast is killed.  I recommend you use a thermometer to measure water temperature.

First prepare your oven: Place boiling water in a pan or bowl in your cold oven and close the oven door. This will make the oven space warm and steamy...perfect for making bread dough rise.

Next heat the water and butter in a glass measuring cup until temperature reaches 120-130 degrees. In a large mixing bowl combine 2 cups flour, yeast, sugar, and salt. Stir in water; mix until a soft dough forms. I use a stand mixer with a dough hook to knead the dough until it is rubbery not sticky. You may add some of the remaining flour as needed. 

Gather up the dough and roll to a 14 x 10-inch rectangle on a sheet of parchment paper. Arrange layers of meat and cheese lengthwise down the middle third of the dough. You may add condiments to the filling if you choose.

Make cuts from filling to edges of dough 1-inch apart on both sides of filling, using a sharp knife or scissors.  Alternating slices, fold the strips at an angle across filling. Transfer the parchment paper with loaf to a baking sheet.

Cover dough with greased plastic wrap and let rise in your steamy oven for 15 minutes. Remove the baking sheet from the oven and pre-heat oven to 400°F.   Brush the loaf with beaten egg white and sprinkle with seeds (if desired).

Bake for 25 minutes or until lightly browned. Enjoy this loaf hot or cold.