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Ham and Cheese Picnic Bread

Rated as 4.6 out of 5 Stars

"This is a great picnic bread, filled with ham, cheese, pimento and olives. Everyone loves it!"
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2 h 45 m servings 285
Original recipe yields 8 servings (1 loaf)


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  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.


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

Nutrition Facts

Per Serving: 285 calories; 7.8 40.2 12.7 44 685 Full nutrition

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Read all reviews 74
  1. 88 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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Most positive
Least positive

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 ...

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 o...

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.

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 de...

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...

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.

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 ba...

For the kids, I left out the pimentos and olive, and simply put in chopped ham and cheddar cheese slices. My husband was impressed. I will make this again.

The bread is awesome! Next time I will use this recipe minus the filling for an exquisite loaf of bread. Thanks for sharing!