Ham And Swiss Dijon Braid - cooking recipe

Ingredients

4 cups flour, divided
2 tablespoons sugar
1/2 teaspoon salt
1 cup water
1/4 cup Dijon mustard (I like Grey Poupon made with white wine)
2 tablespoons butter
2 tablespoons active dry yeast
1 lb thinly sliced deli ham
2 cups shredded swiss cheese (8 oz)
1/2 cup chopped dill pickle
1 egg, lightly beaten

Preparation

Combine 3 cups flour, sugar and salt in a mixing bowl.
In a small saucepan heat water, Dijon mustard, and butter to 120-130 degrees.
Stir yeast into liquid.
Let set 5-10 minutes until yeast is foamy.
Add liquid to dry ingredients.
Stir in remaining 1 cup flour to form a stiff yet pliable dough.
Knead 6-8 minutes (I use my kitchenaid dough hook for about 4 minutes).
Roll into a 12x14 inch rectangle on a greased baking sheet.
Layer 1/2 lb of ham over the dough.
Top with the cheese.
Add the pickle.
Arrange the remaining 1/2 lb of ham on top.
Starting on a long side, cut 1 inch wide strips about 3 inches long toward the center (A kitchen shears or sharp knife works well).
Repeat on the other long side.
Starting at one end, fold strips at an angle across filling, alternating sides, tucking ends under next strip.
Pinch ends to seal.
Cover with a cloth and let rise for 15-20 minutes.
Brush with the egg.
Bake at 375 degrees for 30-35 minutes.
Serve warm with Dijon mustard.