Stuffed Picnic Bread Recipe

We are headed for a long week at the beach tomorrow. I found this recipe and thought it would make ideal beach food along with a cold jug of lemonade. Publix - just a stretch of the legs up the island - makes a marvelous mango/key lime pie for dessert. Care to join us?

STUFFED PICNIC BREAD

INGREDIENTS:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
3 cups all-purpose flour
1 egg
1 tablespoon butter
1 tablespoon white sugar
1 teaspoon salt
1 cup cooked ham, diced
1 cup shredded mozzarella cheese
1/2 cup chopped pimento
1/4 cup pitted olives, chopped

DIRECTIONS:
In a small mixing bowl, dissolve yeast in warm water. Let
stand until creamy, about 10 minutes. In a large mixing
bowl, combine the yeast mixture with the flour, egg, butter,
sugar and salt; mix well. When the dough has pulled together,
turn it out onto a lightly floured surface and knead until
smooth, about 8 minutes. Lightly oil a large mixing, place
the dough in the bowl and turn to coat with oil. Cover with
a damp cloth and let rise in a warm place until doubled in
volume, about 1 hour. Preheat oven to 400 degrees. Combine
the ham, cheese, pimento and olive in a medium mixing bowl;
set aside. Deflate the dough and turn it out onto a lightly
floured surface. Roll or pat the dough into a 10x14 inch
rectangle. Make parallel cuts 3/4 inch wide and 2 inches
long on the two long edges of the rectangle. Evenly spread
the filling mixture over the center of the rectangle. Fold
the short ends of the rectangle over the filling. Starting
from one of these ends; alternately stretch strips from
the two sides across the filling so that the strips overlap
diagonally. Transfer the loaf to a lightly greased baking
sheet, cover with a damp cloth and let rise until doubled
in volume, about 40 minutes. Bake at 400 degrees for 20 to
30 minutes or until golden brown.