HAM AND CHEESE LOAF RECIPE
Ham and cheese loaf is one of the best savory bread recipes I have ever tried. This soft buttery bread is an Asian-inspired recipe stuffed with ham and cheese. Each slice is extra soft and flavorful with a crispy, cheesy crust.
This homemade ham and cheese loaf is absolutely delicious for breakfast and lunch and surprisingly easy to make.
I used active dry yeast instead of a roux starter in this recipe, which saves time and simplifies the process. As a result, the bread is soft, fluffy and moist with this method. This is the PERFECT Thanksgiving bread recipe to try!
INGREDIENTS FOR HAMN AND CHEESE LOAF
- Bread flour
- Granulated sugar
- Dry yeast
INGREDIENTS FOR THE BREAD FILLING AND TOPPINGS
- Japanese mayonnaise Kewpie
- Sliced thin-sliced deli ham
- Cheddar cheese slices
- Yellow onion
HOW TO MAKE HAM AND CHEESE LOAF?
First, prepare the bread dough by activating the yeast first. Dissolve the dry yeast with sugar and warm milk in a bowl and set it aside for 5 minutes.
Add bread flour, salt, egg, and milk mixture to a mixing bowl, combine well using a stander mixer. When the dough comes together, add the softened butter and keep kneading it until smooth and elastic.
Proof the dough for 1 hour or until doubled in size.
Next, divide the dough into three equal pieces. Then, flatten the dough with a pin roller. Place sliced ham and cheese on the center of the dough and roll it up to seal. Cut the dough in the center and transfer them to a loaf pan.
Proof the dough for another 45 minutes in a warm area with the plastic wrap covered lightly.
After the second proof, spread the dough with mayonnaise on the top and sprinkle more cheese and onion slices over it.
Preheat the oven, and bake the bread until golden brown.
- Use warm milk to activate the yeast before combining it with the ingredients. Don’t use hot boiled milk or water to activate the yeast, as it will kill the yeast.
- If the dough becomes too sticky while kneading, add a tablespoon of flour to smooth it out.
- You can also create your own ham and cheese loaf by choosing a different cheese.
- If you’d like to add more flavors to the bread, you can spread the bread with extra mayonnaise on the top before baking. It really makes a huge difference in terms of taste!
FREQUENTLY ASKED QUESTIONS
HOW TO STORE THE HAM AND CHEESE LOAF?
Store the bread in an airtight container or plastic bag when it’s cooled completely. The bread remains fresh and soft at room temperature for 3 to 4 days.
HOW TO SERVE HAM AND CHEESE LOAF?
The bread is best served warm with the melted cheese so you can reheat it with a toaster oven. The bread also tastes good as is without reheating.
HOW MANY CALORIES PER SERVING?
This recipe is 620 calories per serving.
What Dishes To Serve with this Recipe?
Serve this bread for special occasions or holidays such as Thanksgiving. For a festive meal, I recommend the following recipes.
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- 2 1/2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- 2 1/4 cups bread flour
- 1/4 teaspoon salt
- 1 (2 oz) egg
- 3/4 cup warm milk
- 1 1/2 tablespoons unsalted butter
- 2 teaspoons Japanese mayonnaise Kewpie
- 6 oz. thinly-sliced deli ham
- 8 slices cheddar cheese
- 1/2 small yellow onion, sliced
- Preheat oven to 356°F (180°C). Dissolve sugar and yeast with warm milk in a small bowl, stir well and set it aside for 5 minutes.
- Combine flour, salt, egg and the milk mixture in a large mixing bowl, mix well with a spatula.
- Using a stand mixer with the paddle attachment, knead on medium-high speed for 5 minutes until smooth. Add butter to it and keep kneading the dough at the same speed for 15 minutes until elastic.
- Cover the dough with a cloth or plastic wrap and let rise for 1 hour or until double in size at a warm place.
- After the first proof, transfer the dough to a floured surface. Gently press the dough to release the air from it. Divide the dough into three equal pieces and rest for 15 minutes with the plastic wrap covered.
- Flatten and shape each dough into an oval shape with a roller pin, place two slices of both ham and cheese on it horizontally. Then, roll the dough up and pinch the seams to seal.
- Cut the dough equally in the center with a dough cutter or knife, transfer them to the loaf pan with the cutting side face up. Cover and let it rise until doubled, about 1 hour.
- After proofing, spread the mayonnaise over the top of the dough and sprinkle it with cheddar cheese and onion slices.
- Bake for 40 minutes until the edges golden brown. Serve warm or at room temperature.
Recipe Source: Eat with Jean
Amount Per Serving Calories 620Total Fat 27.2gSaturated Fat 16.2gCholesterol 134mgSodium 734mgCarbohydrates 65.7gFiber 2.3gSugar 10.5gProtein 27.3g