Ham and Cheese Stuffed Bread
This homemade ham and cheese stuffed bread has a soft, fluffy enriched dough wrapped around layers of savory ham and melted cheese. The dough is easy to make with all-purpose flour and can be kneaded by hand or in a stand mixer. Serve it warm from the oven, pack it for picnics, or make it ahead for an easy breakfast, brunch, or snack.
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 you’ll love 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, sugar, 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 an 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.
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 or honey
- 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, sugar, 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
- Flour: All-purpose flour works well, but you can substitute bread flour. Avoid adding extra flour unless necessary; the dough should remain slightly sticky.
- Milk: Use warm milk, about 110°F/43°C. It should feel comfortably warm, not hot.
- Cheese: Cheddar, mozzarella, Swiss, Gouda, or another good melting cheese works well. Sliced or grated cheese can be used.
- Ham: Substitute turkey, pastrami, or another sliced deli meat if preferred.
- Filling: Keep the filling in an even layer and leave a 1-inch (2.5 cm) border around the dough for easier sealing.
- Proofing: Rising times are approximate. Let the first dough rise until doubled and the shaped loaf rise until puffy.
- Storage: Store cooled bread well wrapped in the refrigerator for up to 3 days. Reheat individual slices as needed.
- Freezing: Cool completely, wrap well, and freeze for up to 1 month. You can freeze the loaf whole or sliced for easier serving.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Keep the dough soft. The dough should be smooth, elastic, and slightly sticky after kneading. Adding too much flour will make the bread dense.
- Let the dough rise until doubled. Use the appearance of the dough rather than the clock, especially in a cool kitchen.
- Don’t overfill the bread. Too much ham or cheese makes the loaf difficult to seal and can cause the filling to leak during baking.
- Leave a border around the filling. Keep about 1 inch (2.5 cm) around the edges so you can seal the dough properly.
- Roll and seal well. Roll the dough snugly and pinch the seam closed to prevent large gaps around the filling.
- Don’t overproof the shaped loaf. Let it become noticeably puffy but not excessively risen before baking.
- Cool before slicing. Give the bread a few minutes to settle so the melted cheese doesn’t run out when you cut it.
more savory breads
- Garlic Rolls – Dinner Rolls,
- Sun-Dried Tomatoes Olive Rolls
- Nutella Stuffed Buns
- Mini Sausage Rolls
- Turkey Sandwich,
- Grilled Chicken Sandwich
- Avocado and Egg Sandwich
Troubleshooting
| Problem | Possible cause | Solution |
|---|---|---|
| Dough isn’t rising | Milk was too hot or the yeast is inactive | Keep the milk around 110°F/43°C and make sure your yeast is fresh. Give the dough extra time in a cool kitchen. |
| Bread is dense or heavy | Too much flour or insufficient kneading/rising | Keep the dough soft and slightly sticky, knead until smooth and elastic, and let it rise until doubled. |
| Cheese leaks out while baking | Too much filling or the seam wasn’t sealed well | Don’t overfill, leave a border around the filling, roll snugly, and pinch the seam and ends securely. |
| Bread rises then collapses | The shaped loaf was overproofed | Proof only until the loaf is puffy and has noticeably increased in volume. Don’t wait for it to fully double before 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.
What is the best cheese for ham and cheese stuffed bread?
Use a good melting cheese such as cheddar, mozzarella, Swiss, Gouda, or a combination. Avoid using too much cheese because excess filling can leak from the bread as it bakes.
Can I make ham and cheese stuffed bread ahead?
Yes. You can bake the bread ahead and refrigerate it, then warm individual slices before serving. The baked bread also freezes well.
Can I freeze ham and cheese stuffed bread?
Yes. Cool the bread completely, wrap it well, and freeze it for up to one month. Thaw overnight in the refrigerator or at room temperature before reheating.
How do I know when stuffed bread is baked?
The outside should be golden brown and the dough in the center should be fully baked rather than wet or doughy. If the outside browns too quickly, loosely cover it with foil and continue baking.
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.
you may also like
- Soft Pumpkin Crescent Rolls
- BEST Sandwich Bread Recipe, Challah Sandwich Bread
- Shokupan Sandwich Bread, Brioche Sandwich Bread Recipe
- Homemade Soft Dinner Rolls
- Ham Cheese Sliders with Garlic Butter
- See all bread recipes
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I was looking to do this but, instead of ham and cheese I was thinking of using cooked ground beef with onions and peppers and of course cheese. Will this work the same?
Hey Autumn, yes, it will work with any filling. Just make sure to use cooked meats because the meat won’t cook in the bread. Thanks
best recipe!
HI, I’m about to make your stuffed bread recipe but I have a couple of questions. You have butter in the recipe but don’t include it in the instructions. Also your pic shows 2 eggs in a bowl about to be added to the mixer and the recipe calls for 1 for the dough.. Let me know thanks,Susan
Hey Susan, You can use oil or butter in this recipe and that is mentioned below. Also, the progress pictures shows 2 loaves.
I can’t seem to find the video! How am I missing it?
There is no video just progress pictures for this recipe, Phyllis. Did I mention video anywhere?
Yes, Veena, video is mentioned a couple of times, under kneading by hand and also under the question, why is my bread so dense. Nonetheless I made the bread yesterday and it is lovely, and your photos were helpful. My dough wasn’t as light as yours but the bread is still delicious. Thanks much for a great recipe.
Oh sorry, yes, I see it – no I could not make the video for this bread. Sorry, just fixed it.
Looks like an excellent, I’m going to give it a try! If I prove overnight in the fridge, at what point do i do this, and then how long do I have to keep it in a warm place?
Thank you!
Hey Ed, Yes, you can leave the dough in the fridge overnight. Then, add the filling and proof the dough until almost double. Since the dough is chilled it might need more time to double in size. (about 2 hours approximately depending on conditions)
Great bread! I made one plain loaf and one with ham and cheese, and both were delicious! I used active dry yeast (7 g) and had no issues, my rises were just a little bit (~15 min) longer. I wasn’t sure what pan size to use since I didn’t have the suggested ones, but I used two 8x6x2 in pyrex pans and they seemed like the perfect size.
For the plain loaf, I rolled it out, spread with 2 tbsp butter, rolled like a jelly roll and then spiraled like a cinnamon bun. It cooked slightly faster than the one with ham and looked really pretty.
Thank you for the detailed feedback Nora. Happy to hear that you enjoyed it.
I’ve tried your Ham and Cheese Stuffed Bread recipe.it’s delicious,soft and pluffy.I will surely try your other recipes.Thanks for sharing your recipes.
Thank you, Rsquiel. Happy you enjoyed it. Thanks for the feedback.
I used mozzarella and Parmesan cheese, added garlic and finely chopped onions. Really good. My family loved it!
Thanks, Jane. That sounds incredible. Happy your enjoyed this recipe so much. Its always a treat in our home.
I am confused – you have mentioned 250 gm of flour and in the instructions you say add 4 cups of flour…. how much flour is needed for the recipe?
Hey Payal, Yes the flour in the recipe is about 500 to 600 grams – we need only 4 cups 512 grams when kneading. You may or may not need the extra flour for kneading. I hope that makes sense.
Made a few of your bread recipes so far and I’m impressed they all turned out awesome. My kids love the white sandwich bread and now it’s a regular. We love this one for summer and made it twice. Then I also made the burger buns.. wow.. Thank you so much for your recipes. All truly tired and tested
Thank you so much Koby. I am so happy to hear you are enjoying my bread recipes. Thank you so much for coming back to write this feedback. Appreciate it very much.