Ingredients Jump to Instructions ↓

  1. 1 1/2 tb Active dry yeast

  2. 1 1/2 c Warm water

  3. 1 tb Honey

  4. 4 c (approx.) unbleached white

  5. -flour 1/2 ts Salt

  6. 4 tb Olive oil

  7. 1 1/2 c Cubed ham or pork

  8. 1/2 c Freshly grated Parmesan

  9. 2 ts Chopped fresh rosemary OR 2 ts Chopped fresh thyme OR 2 ts Chopped fresh sage OR 1 tsp

  10. -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 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.

  11. 2. Sprinkle some flour over a working surface and gently knead the dough

  12. 14 inches by 10 inches. Brush the dough with

  13. 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.

  14. 3. Preheat the oven to

  15. 450 degrees F.

  16. 4. Make the second loaf. Place the two loaves of bread in a dry warm spot

  17. 15 minutes.

  18. 5. Just before baking, lightly brush the loaves with the remaining

  19. 20 to 25 minutes, or until the bread has a golden brown crust and sounds hollow when tapped on the bottom. Serves

  20. 8. Makes

  21. 2 loaves. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.

  22. 1991. ISBN 0-06-096863-X Shared by: Karin Brewer, Cooking Echo,


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