Homemade Ham and Cheese Stuffed Bread
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.
A little planning in advance and breakfast or a 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 favorite 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 off your to-do list. The best part is that 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 ham and cheese, but you can use almost any filling in this bread, from savory to sweet, making this a customizable recipe.
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 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 not only adds taste but also makes a nice, soft-crumb bread.
- Sugar – It’s not much so that it won’t sweeten the bread. It helps the yeast while also absorbing some of the liquid, slowing the formation of the gluten strand, making this enriched dough just perfect.
- Stuffing – When I get ham, I use ham, but here in Israel, ham is not readily 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.
Step-by-step: 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 minutes.
- 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.
- Knead – Continue to knead the dough on medium speed for 6 to 8 minutes. You can also knead the dough on a work surface for 8 to 10 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 it rise for 60 to 90 minutes until it doubles in volume.
Stuff the bread
- Punch – Punch down the dough and roll it out into a rectangle about 12×10 inches (30×25 cm). Spread Dijon mustard over the surface if using. Lay slices of ham and cheese evenly over the dough, leaving a 1-inch (2.5 cm) border around the edges.
- Shape – Roll the dough tightly into a log from one long side, pinching the seam to seal. Place the rolled dough seam-side down on a parchment-lined baking sheet or in a greased loaf pan. You can also use a 9 x 5-inch (23 x 13 cm) Pyrex loaf pan or a similar-sized rectangular dish.
- Proof – Cover with plastic wrap or a clean kitchen cloth and let it proof for 30 to 45 minutes.
Bake
- Preheat – 20 minutes before baking, preheat the oven to 380°F /180°C / Gas Mark 5
- Eggwash – Brush the bread with a beaten egg. Sprinkle some sesame seeds.
Pro tip – Egg wash is 1 whole egg with 2 tbsp of water. - Bake for 25-30 minutes or until golden brown and cooked through
- 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, the yeast may have been 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 watch the video to see the dough’s consistency.
- Is the bread deflated or sunk while baking? Proof the buns for only 45 minutes or until they have almost doubled in volume. They will continue to rise further in the oven during baking. If you overproof the buns, they tend to rise and deflate when baking.
Frequently asked questions
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 in a small loaf pan, such as 7 x 4 x 4, or one large loaf in a large loaf pan, such as 13 x 4 x 4. Make sure to adjust baking times accordingly
Can I use whole wheat flour for this bread?
Bread made with white wheat flour will be softer in texture than whole wheat bread and will need 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.
Homemade Ham and Cheese Bread
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.
Ingredients
Dough
- 320 g (1⅓ cups) Warm milk (110F) or warm water
- 50 g (1 large) Egg
- 7 g (2¼ tsp) Instant dry yeast
- 15 g (1 tbsp) Sugar
- 7 g (1 tsp) Salt
- 500 g (4 cups) All-purpose flour or bread flour
- 60 g (4 tbsp) Butter melted or oil
Filling
- 1 tbsp Dijon mustard (optional)
- 250 g (8 oz) Ham slices or pastrami slices
- 250 g (8 oz) Cheese slices or grated cheese
Plus
- ½ Egg with 2 tbsp water for eggwash
- 2 tbsp Black or white sesame seeds
Method
- 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.500 g All-purpose flour, 7 g Salt
- Knead – Continue to knead the dough on medium speed for 6 to 8 minutes. You can also knead the dough by hand on a work surface for 10 to 12 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.
- Punch – Punch down the dough and roll it into a rectangle about 12×10 inches (30×25 cm). Spread Dijon mustard over the surface, if using.Lay slices of ham and cheese evenly over the dough, leaving a 1-inch (2.5 cm) border around the edges.250 g Ham slices, 250 g Cheese slices , 1 tbsp Dijon mustard
- Shape – Roll the dough tightly into a log from one long side, pinching the seam to seal. Place the rolled dough seam-side down on a parchment-lined baking sheet or in a greased loaf pan. You can also use a 9 x 5-inch (23 x 13 cm) Pyrex loaf pan or a similar-sized rectangular dish.
- Proof – Cover with plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.
- Preheat – 20 minutes before baking, preheat the oven to 380°F /180°C / Gas Mark 5
- Eggwash – Brush the bread with a beaten egg. Sprinkle some sesame seeds.½ Egg, 2 tbsp Black or white sesame seeds
- Bake – Bake for 25-30 minutes or until golden brown and cooked through.
- Cool – Remove and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.
Notes
- Room-Temperature Ingredients: Ensure all ingredients, especially butter and milk, are at room temperature to help the dough come together smoothly and rise evenly.
- Don’t Overfill: Avoid overloading with ham and cheese; too much filling can cause the bread to split or bake unevenly.
- Roll Tightly: Roll the dough snugly into a log to prevent gaps between the dough and filling, ensuring an even bake.
- Seal Properly: Pinch the seams and edges well to keep the filling from oozing during baking.
- Watch the Rise: Let the dough rise just until puffy and slightly springy. Over-proofing can cause the loaf to collapse during baking.
- Bake Evenly: Use the middle rack of the oven and rotate the pan halfway through baking to ensure an even crust and interior.
- 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 can 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 into 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.
Equipment you will need
Nutrition
Tried this recipe?
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I just noticed a typo in the recipe. The recipe asks for 500 cups of all purpose flour, I presume it should say 500 grams.
Did one big bread and timed for 45 minutes. It was almost burned at this point. You might want to check after 35 minutes.
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!
Thank you so much, Sheila. Welcome to my blog. I hope you enjoy my recipes.
Probably the best bread recipe I’ve tried. Really tasty and will definitely make it again!
Thank you so much for the lovely feedback, Eween. Happy you enjoyed this bread.
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.
Thank you so much for your lovely feedback.