Mix 3 cups of flour, 2 Tablespoons sugar, 1/2 teaspoon salt, and 2 packages Rapid Rise yeast in a large bowl.
Melt 2 Tablespoons butter in small saucepan. Stir in 1/4 cup Dijon mustard. Add 1cup water, and heat till 125-130°. Stir into flour mixture.
Measure out one more cup of flour. Work in as much of this as you need to make a soft dough. I use about half a cup and work most of it in while I’m kneading it. Knead for 4 minutes
On greased baking sheet, roll out to 14 x 12 inches. Sprinkle 8 ounces of ham and 4 ounces of Swiss cheese (or cheddar) down the center. Make cuts from filling to dough edge at one inch intervals on each side. Bring ends from opposite sides together and twist.
Place 13x 9 pan on stovetop or counter and half-fill with boiling water. Place baking sheet on top of pan. Let dough rise for 15 minutes.
Brush loaf with 1 beaten egg. Preheat oven to 375°
Bake at 375° for 25 minutes.
