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1
Combine warm water, yeast and sugar in mixing bowl, stirring together gently.
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2
Allow yeast mixture to foam (approx 5 minutes).
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3
Add 1.5 cups of flour and salt 1 beaten egg, rosemary and olive oil.
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4
Mix well, adding additional flour to make a soft dough.
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5
Knead until smooth.
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6
Place dough in an oiled bowl, turning to coat, cover with saran and let rise until doubled in size (approx 45 min).
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7
Punch down.
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8
Turn dough out onto lightly floured board and roll into a 12 x 15 rectangle.
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9
Transfer onto greased or parchment paper covered baking sheet.
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10
Combine Mayo and Mustard well and spread up centre of rolled dough.
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11
Lay thin slices of the ham along mayo-mustard spread and cover evenly with cheese.
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12
Using scissors cut dough on each side into 1-inch strips (down the entire length).
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13
Enclose the filling by starting at the corners and folding the strips over the filling in a criss-cross manner.
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14
Let loaf stand, uncovered in a warm place for about 30 minutes.
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15
Beat remaining egg and water together to make egg wash and brush over loaf; sprinkle with freshly cracked black pepper.
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16
Bake at 375u00b0F for 20-25 minutes or until golden brown.
