Twice-baked Picnic Bread

Preheat the oven to 350°F



1/2 lb fresh mushrooms
2 Tbsp butter
Cut mushrooms into fairly thick slices. Saute quickly in the butter until slightly soft (2-3 minutes). Drain in a colander.
an 8-9 inch round loaf of bread
1/2 lb grated Cheddar or other favourite cheese
1/4 lb sliced ham
2 tomatoes, sliced
1 bunch green onions, chopped
fresh or dried basil, oregano and/or other herbs
Slice a thick top off bread with a serrated knife and reserve. Hollow out the inside of the loaf, leaving about 1/2 inch of bread inside the crust.
Cover bottom and sides of hollowed loaf with half the cheese. Arrange ham slices over cheese layer on bottom. Top with the drained mushrooms, then the tomato slices. Sprinkle chopped green onions over the tomatoes. Season layers to taste with basil, oregano, or other herbs. Cover with the remaining cheese.
The filling should be well packed down and the loaf filled to overflowing, as there will be some shrinkage during cooking. Cover with the top of the loaf, brush all over with melted butter and wrap in foil.

Place wrapped loaf on a baking sheet and bake in preheated 350°F oven for 20 minutes. Remove the foil and bake for an additional 10 minutes.

Cool slightly, then slice into wedges to serve.
This is a great make-ahead brunch, or cottage lunch dish.
Makes about 10 servings source: a yellowed newspaper clipping with no identification