INGREDIENTS

INSTRUCTIONS

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  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. 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. Preheat the oven to 450 degrees F. Make
the second  loaf. Place the two loaves of bread in a dry warm spot and
let the  sit, covered, for 15 minutes. 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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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