When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Depending on the temperature and humidity of the kitchen, rising time may vary. Use visual cues as a guide to determine readiness. Try swapping out the Havarti and ham with these suggested pairings: prosciutto and provolone, French baked ham with Gruyere and Monterey Jack, sliced maple-glazed ham and sharp Cheddar.