Ham and Cheese Picnic Bread Recipe - Allrecipes.com
Ham and Cheese Picnic Bread Recipe
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Ham and Cheese Picnic Bread

Recipe by  

"This is a great picnic bread, filled with ham, cheese, pimento and olives. Everyone loves it!"

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    2 hrs 45 mins


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


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2005

The loaf shaping is easy: mound the filling in the middle third of the dough, then make cuts from the filling to the edges of the doug, making 3/4 inch wide strips. Alternating sides, fold the strips at an angle across the filling. The top of the loaf will look like a braid.

Most Helpful Critical Review
Jan 30, 2005

I subsituted the flour with a little wholemeal, otherwise followed exactly. But found the recipe bland..did not taste as good as it sounds.


82 Ratings

Apr 14, 2003

Oh, wow! What more can I say. This was so delicious and very popular. I added a few finely chopped sun-dried tomatoes, and it was a huge success. I also did the dough up in my bread machine on dough cycle, before putting the filling on and baking in the oven. It worked very well, and made preparation extremely easy.

Sep 11, 2003

This bread was good. I served it at a graduation party and even though I did something wrong and the bread didn't rise, it was still very good. I will try again.

Jun 23, 2003

I love this recipe!!! It turns out great every time, and I make it when I have a party or luncheon to go to. I like to just use meat and cheese, and I vary the kinds I use. Lunchmeat from the deli cut in strips works great.

Oct 17, 2003

The bread itself is excellent. I made this recipe with my bread maker and took it out after the dough cycle. I used cheddar because that was what I had on hand. The time preparation is longer than what is listed.

Apr 14, 2003

What a great recipe! I make it with sliced pepperoni instead of ham, and it's very good. It doesn't last a day in my house.

Apr 14, 2003

This bread is excellent. I have added roasted chopped garlic and dried herbs to the mix folded in the centre...that added a completely new dimension to it. My friends and family love it and I bake it almost every other week.


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  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 685 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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