Ham and cheese cottage loaf

Preheat the oven to 200 ºC and spread a 40 x 15 x 10 cm loaf tin with margarine or spray with non-stick spray. Sift the flour, salt and sugar together, add the instant yeast and mix. Rub the butter into the dry ingredients and add just enough lukewarm water to form a soft dough. Turn out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Place in a lightly oiled glass dish, cover with greased plastic wrap and leave to rest for 20 minutes. Meanwhile heat the olive oil and sauté the onion and garlic until soft. Cool and add to the grated cheese, ham and chopped parsley. Season with salt and pepper. Gently knock back the dough and roll out until 3 mm thick. Cut into a 12 rectangles (18 x 9 cm). Spoon a dessert spoon of filling on each rectangle, spreading over the dough. Roll up and pack the rolls tightly in the greased loaf tin. Cover with a soft cloth. Leave rise for 30-40 minutes in a warm place until double in bulk. Brush the top with olive ail and bake for 35-40 minutes until one. (Cover the top with aluminium foil if it turns too dark while baking.)
Makes 1 large loaf.