Ham-And-Swiss Stromboli

• 3 cups bread flour
• 1 cup warm water (100u0b0 to 110u0b0)
• 1 tablespoon nonfat dry milk
• 1 tablespoon olive oil
• 2 1/2 teaspoons bread-machine yeast
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 cup (3 ounces) chopped ham
• 1/2 cup (2 ounces) cubed Swiss cheese
• 1 1/2 teaspoons cornmeal
• 1 large egg, lightly beaten

1. Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and next 6 ingredients (flour through mustard) into bread pan, and select dough cycle; start bread machine.
2. Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough, and let rest for 10 minutes.
3. Roll dough into a 10 x 8-inch oval on a lightly floured surface. Sprinkle the ham and cheese onto half of oval, lengthwise, leaving a 1-inch border. Fold dough over filling, and press the edges and ends together to seal.
4. Cover a large baking sheet with parchment paper, and dust with cornmeal. Place loaf, seam side down, on prepared pan. Make 3 diagonal cuts 1/4-inch deep across the top of loaf using a sharp knife. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in size.
5. Preheat oven to 350u0b0.
6. Uncover dough; brush with egg. Bake at 350u0b0 for 35 minutes or until browned. Cool slightly.

bread flour, warm water, nonfat dry milk, olive oil, breadmachine yeast, salt, dry mustard, ham, swiss cheese, cornmeal, egg

Taken from www.myrecipes.com/recipe/ham-and-swiss-stromboli (may not work)