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1
In a small mixing bowl, dissolve yeast in warm water.
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2
Let stand until creamy, about 10 minutes.
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3
In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well.
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4
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes.
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5
Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil.
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6
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
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7
Preheat oven to 400 degrees F (200 degrees C).
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8
Combine the ham, cheese, pimento, and olive in a medium mixing bowl; set aside.
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9
Deflate the dough, and turn it out onto a lightly floured surface.
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10
Roll or pat the dough into a 10x14 inch rectangle.
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11
Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle.
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12
Evenly spread the filling mixture over the center of the rectangle.
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13
Fold the short ends of the rectangle over the filling.
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14
Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally.
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15
Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
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16
Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.
