Fresh homemade ham and cheese stuffed bread is an absolute treat any day of the week. Especially on a long weekend when you are feeling lazy. This dough is simple and easy to make.
Table of Content
A little planning in advance and breakfast or snack is as easy as pie. Stuffed bread recipes are my way to make a great weekend brunch. So, whether you call it ham in bread, cheese in bread, or ham and cheese stuffed bread, this is one recipe you must try.
This bread is one of my absolute fun treats to take on picnics or short trips. We can also call it a stuffed picnic loaf. You can make it ahead of time and get it out of your to-do list. The best part is, you don't have to eat it fresh, it tastes absolutely delicious when served cold.
Why make this bread
- The recipe is simple and easy. I like to use my stand mixer but you can also knead the dough by hand.
- The dough is enriched with butter and eggs similar to our challah bread recipes so the baked bread has a good structure.
- I am using hand and cheese but you can use almost any filling in this bread from savory to sweet.
- I love making the dough and letting it prove in the fridge overnight. Then, in the morning, all I do is roll it out, place the slices and cheese, let it proof, then bake. Perfect for brunch.
Timeline and process
- The timeline and process for these dinner rolls are similar to most bread recipes
- Knead dough - 20 mins
- Rise - 45 to 60 mins
- Shape rolls - 10 mins
- Proof - 30 to 45 mins
- Bake the rolls - 20 to 22 mins
Ingredients and substitutes
- All-purpose flour - You can use bread flour if you prefer. And yet, it's not necessary and this dough is very forgiving and works just fine with all-purpose flour.
- Egg - I love the stability the egg adds to the dough and enriches it.
- Milk - I like to use milk instead of water. It does not just add taste but also makes a nice soft crumb bread.
- Sugar - It's not much so it won't sweeten the bread. It helps the yeast but also absorbs some of the liquid, slowing the formation of the gluten strand, which makes this enriched dough just perfect.
- Stuffing - When I get ham I use ham but here in Israel ham is not easily available. So often I use whatever cold cuts I can find in the supermarket.
- Cheese - Personally, I love the combination of white or yellow cheddar cheese in my bread. But again you can use any sliced cheese that suits your taste buds.
Ham and Cheese Bread
Dough
- Yeast mixture - In a mixing bowl or measuring cup combine warm milk (110 F), yeast, honey, butter or oil, and eggs. Stir and set aside to foam for 3 mins.
- Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.
Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment. - Knead - Continue to knead the dough on medium speed for 12 to 15 minutes.
Pro tip -You can also knead the dough by hand on a work surface for 15 to 20 minutes. - Bowl - When the dough is soft and shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.
Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
Stuff the bread
- Punch - When the dough is doubled in volume, transfer it to a well-dusted floured surface. Punch down, and reshape into a ball. Then roll it into a small log.
Pro tip - At this point, there is no need for additional flour. So use a light dusting of flour. - Divide - You can make two small loaves using 7 x 4 x 4-inch pans or one large loaf 13 x 4 x 4-inch loaf pan with this dough. For two small loaves, divide the dough into 2.
- Fill - Roll the dough into a rectangular shape. Spread the slices of ham and cheese. Roll the dough like a jelly roll tucking the sides well.
Pro tip - You can add more or less ham and cheese than mentioned in the recipe. - Shape - Fold the roll into two for a loaf pan or three if using a flat pyrex pan like me. (as shown in the progress pictures here). Place in a 7 x 4-inch loaf pan or similar baking tray. (I'm using a 4 x 6-inch Pyrex dish)
Pro tip - The measurements given here are just guidelines. As long as the dough is about half the pan leaving enough space for the dough to double you can use any baking pan you have. - Proof - Cover with plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.
Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Bake
- Preheat - 20 minutes before baking, preheat the oven to 380°F /190°C / Gas Mark 5
- Eggwash - Brush the bread with a beaten egg. Sprinkle some sesame seeds.
Pro tip - Egg wash is a full egg with 2 tablespoon of water. - Bake - If you make two loaves with this dough, bake each for 25 to 30 minutes until you have a nice golden brown. If you make one large loaf, bake for about 50 to 55 minutes until you have a nice golden brown color.
Pro tip - When baked, the internal temperature of the bread should be about 195 F. The bread will have a hollow sound on the bottom when tapped. - Cool - Remove and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.
Pro tip - Do not leave the loaf on the tray for too long as the steam will make the bread soggy on the bottom. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out.
Troubleshooting
- The dough did not rise?
Most often the simplest explanation for this is that the liquid (milk) used was not warm. You need the liquid to be no more than 110 F/ 41 C. Hotter than that will not activate the yeast. In some cases, it could also be that the yeast was old and not good. - My bread was dense, not soft. Why?
If you add too much flour to the dough the bread will be dense, not soft. You want the dough to be soft, elastic, and still slightly sticky when kneading. Follow the recipe and look at the video to see the consistency of the dough. - Is the bread deflated, or sunk while baking?
Prove the buns for only 45 minutes or until just almost double in volume. They will continue to rise some more in the oven when baking. If you overproof the buns they tend to rise and deflate when baking.
Tips for Success
- Measure all ingredients ahead of time so you don't forget anything at the last minute.
- For accuracy use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The milk must be warm (not hot) about 110F. If the milk is too hot it will kill the yeast, similarly, if the milk is too cold it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry of the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand for 5 minutes. If it gets foamy the yeast is good to go if not best to buy fresh yeast or check the temperature of the milk
- Keep salt away from yeast as it can kill the yeast. I like to combine it with the flour and then add it to the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fluffy bread so don't be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic using a stand mixer is easier and quicker
- Leave the dough at room temperature to rise until doubles in volume. While not recommended when in haste you can place it in a warm (not hot) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place the bread in or the low temperature will spread the dough too much.
More bread recipes
- Soft Pumpkin Crescent Rolls
- BEST Sandwich Bread Recipe, Challah Sandwich Bread
- Shokupan Sandwich Bread, Brioche Sandwich Bread Recipe
- Homemade Soft Dinner Rolls
- Garlic Rolls - Dinner Rolls, Sun-Dried Tomatoes Olive Rolls
- See all bread recipes
- Turkey Sandwich, Grilled Chicken Sandwich
- Avocado and Egg Sandwich
How long does this bread keep?
This bread is best eaten the day it is made. It can be frozen for up to 3 months. Never store bread in the fridge as it dries out.
Can I make half of this recipe?
Absolutely, this recipe can be divided in half or doubled successfully. You can make one smaller loaf using a small loaf pan such as 7 x 4 x 4 or one large bread using a large loaf pan 13 x 4 x 4. Make sure to adjust baking times accordingly
Can I use whole wheat flour for this bread?
Bread from white wheat flour will be softer in texture than whole wheat bread and needs a little less water. I recommend using my whole wheat sandwich bread recipe for stuffing. It uses both white and whole wheat flour and has a nice soft texture.
Printable Recipe
Homemade Ham and Cheese Bread
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 380°F /190°C / Gas Mark 5
Difficulty: Mediun
Diet : NF
Calories: 196kcal
Adjust Servings Here: 2 loaves
Description
Fresh homemade ham and cheese stuffed bread is an absolute treat any day of the week. Especially on a long weekend when you are feeling lazy. This dough is simple and easy to make.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Total dough - 910 grams about 65% Hydration
- 320 g (1⅓ cups) Warm milk ((110 F) or warm water)
- 50 g (1 large) Egg
- 7 g (2¼ teaspoon) Instant dry yeast
- 15 g (1 tablespoon) Sugar
- 7 g (1 teaspoon) Salt
- 500 cups (4 cups) All-purpose flour
- 60 g (4 tablespoon) Butter (melted or oil )
Filling
- 250 g (8 oz) Ham slices (or pastrami slices)
- 250 g (8 oz) Cheese slices (or grated cheese)
Plus
- ½ Egg (with 2 tablespoon water for eggwash)
- 2 tablespoon Black or white sesame seeds
Instructions
Dough
- Yeast mixture - In a mixing bowl or measuring cup, combine warm milk (110 F), yeast, honey, butter or oil, and eggs. Stir and set aside.320 g Warm milk, 50 g Egg, 7 g Instant dry yeast, 15 g Sugar, 60 g Butter
- Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.500 cups All-purpose flour, 7 g Salt
- Knead - Continue to knead the dough on medium speed for 12 to 15 minutes. Pro tip -You can also knead the dough by hand on a work surface for 15 to 20 minutes.
- Bowl - When the dough is soft and shiny but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume. Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
Stuff the bread
- Punch - When the dough is doubled in volume, transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then roll it into a small log. Pro tip - At this point, there is no need for additional flour. So use a light dusting of flour.
- Divide - You can make two small loaves using 7 x 4 x 4-inch pans or one large loaf 13 x 4 x 4-inch loaf pan with this dough. For two small loaves, divide the dough into 2.
- Fill - Roll the dough into a rectangular shape. Spread the slices of ham and cheese. Roll the dough like a jelly roll tucking the sides well. Pro tip - You can add more or less ham and cheese than mentioned in the recipe.250 g Ham slices, 250 g Cheese slices
- Shape - Fold the roll into two for a loaf pan or three if using a flat pyrex pan like me. (as shown in the progress pictures here). Place in a 7 x 4-inch loaf pan or similar baking tray. (I'm using a 4 x 6-inch Pyrex dish)Pro tip - The measurements given here are just guidelines. As long as the dough is about half the pan leaving enough space for the dough to double you can use any baking pan you have.
- Proof - Cover with plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Bake
- Preheat - 20 minutes before baking, preheat the oven at 380°F /190°C / Gas Mark 5
- Eggwash - Brush the bread with a beaten egg. Sprinkle some sesame seeds. Pro tip - Egg wash is a full egg with 2 tablespoon of water.½ Egg, 2 tablespoon Black or white sesame seeds
- Bake - If you make two loaves with this dough, bake each for 25 to 30 minutes until you have a nice golden brown. If you make one large loaf, bake for about 50 to 55 minutes until you have a nice golden brown color. Pro tip - When baked, the internal temperature of the bread should be about 195 F. The bread will have a hollow sound on the bottom when tapped.
- Cool - Remove and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.Pro tip - Do not leave the loaf on the tray for too long as the steam will make the bread soggy on the bottom. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out.
Recipe Notes & Tips
- Measure all ingredients ahead of time so you don't forget anything at the last minute.
- For accuracy use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The milk must be warm (not hot) about 110F. If the milk is too hot it will kill the yeast, similarly, if the milk is too cold it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry of the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not best to buy fresh yeast or check the temperature of the milk
- Keep salt away from yeast as it can kill the yeast. I like to combine it with the flour then add it to the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fuffy bread so don't be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic using a stand mixer is easier and quicker
- Leave the dough at room temperature to rise until double in volume. While not recommended when in haste you can place it in a warm (not hot) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
- Storing - These loaves do freeze beautifully. Cool the baked loaves then place them in a freezer-safe storage bag. These can be frozen for up to a month. I like to slice my challah so my kids use a few slices at a time.
- Kneading the dough - If possible use an electric mixer because the dough is soft and sticky.
- Bread machine - this dough can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
Nutrition Information
Serving: 84- grams per slice (approx)Calories: 196- kcalCarbohydrates: 21- gProtein: 8- gFat: 8- gSaturated Fat: 4- gCholesterol: 31- mgSodium: 51- mgPotassium: 9- mgFiber: 9- gSugar: 16- gVitamin A: 1960- IUCalcium: 1124- mgIron: 14.5- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Sheila Parrish
Hello! I have just found your site and I am SO IMPRESSED! I cannot wait to make your recipes. Today I am trying your No-Knead Bread without Dutch Oven. So very happy that I am now following you!
Veena Azmanov
Thank you so much, Sheila. Welcome to my blog. I hope you enjoy my recipes.
Ewen
Probably the best bread recipe I’ve tried. Really tasty and will definitely make it again!
Veena Azmanov
Thank you so much for the lovely feedback, Eween. Happy you enjoyed this bread.
TW
REALLY good. I’ve never met a egg/milk/butter bread recipe that “worked” for me before, but this was absolutely delicious. I scaled down for my machine & used 75% of an egg by wgt & I think that that must have made the difference. Thanks for tip on not over flouring too bc I probably would have ruined it otherwise.
Veena Azmanov
Thank you so much for your lovely feedback.