I got the idea for this from the source: the Artisan Bread in 5 Minutes a Day blog. They did a stuffed challah with strawberries and cream cheese. I took it the savory route, and spread a thin layer of Dijon mustard, then laid down some thinly sliced cheddar and ham and ground some black pepper in there, too.
Something apparently went very wrong, though, because although the outside looked beautiful... the inside was not fully cooked. And by "not fully cooked," I mean totally raw in parts. No amount of heating was cooking those raw parts, either.
Next time I think I will try this method of rolling it out, which doesn't have any dough in the middle of the filling- just on the top and bottom. I had made the spinach and feta stuffed bread several months ago for a book club, and that method was not a failure.
Well, at least the outside layers tasted good!
