Homemade Ham and Cheese Bread
Calories: 10
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.
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
Instructions
- 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 12x10 inches (30x25 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.
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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