Picnic Casserole Loaf

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INGREDIENTS
1 package active dry yeast
1/4 cup warm water (105°F to 115°F)
1 1/4 cups shredded sharp cheddar cheese
1/2 cup diced ham (small pieces)
1/3 cup onion (finely chopped)
1/3 cup red bell pepper (chopped)
2 cloves garlic (minced)
2 TBS dill seeds
1 TBS kosher salt
3/4 cup warm milk (105°F to 115°F)
1 large egg (lightly beaten)
2 1/2 cups all-purpose flour
1 TBS olive oil

DIRECTIONS

1. Dissolve yeast in the warm water and let stand for 10 minutes.
2. Mix together the cheese, diced ham, onion, bell pepper, garlic, dill and salt until well blended.
3. When yeast is ready, warm the milk then add to chopped ingredients, stir then add the egg and then the yeast. Mix well.
4. Stir in the flour 1/2 cup at a time, a stiff dough should form.
5. Place dough in a large greased bowl, turn so both sides are coated. Cover with a damp cloth then let rise for about 1 1/2 hours (should double in size).
6. Punch down the dough then place in a greased round, 2-quart casserole. Cover with a damp cloth and let rise for another 60 minutes (should be doubled in size).
7. Brush the top with olive oil. Bake for 45 minutes in a 350°F preheated oven, should be golden on top. Transfer dish to a wire rack and allow to cool before slicing in to it.
   

TIPS

• Bake the night before you plan on serving this, it’s better the next day!
• The milk took about 30 seconds in the microwave to get to the right temperature, yours may heat differently so it’s best to use a thermometer if you have one.
• You can serve wedges with butter but we find it’s moist enough without.

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