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Ham and Cheese Ring Bread

Last week I bought too much cold cut ham from the deli.Usually cold cut ham shelf life can last for about a week to 10 days.Actually I asked for one pound ham but the deli worker cut almost 2 pound for me bcoz she chatting with another worker..She offered to take back some but I said it's OK...why want to make fuss and make her life difficult? Well,what to do with so much of deli ham? Hubby and Mishu both love ham and cheese in bun or bread.And I love to try my baking experiment since the day I bought a bread machine. I adapted Ham and cheese ring bread recipe from dailydelicious. I like to use her recipes coz the texture of her bread is soft and smooth.







Ingredients:

200 gm Bread Flour
1 tsp Instant dried yeast
2 tbsp Sugar
½ tsp Salt
30 g Unsalted butter (soft)
140 ml whole milk
3 tbsp Mayonnaise (I forget to add mayo)
5 slices Ham (I used about 1/2 pound of deli cut ham)
30 g Cheddar Cheese (grated) (I used 1 cup )
40 g Gruyère cheese (grated)
1 tsp bread improver*optional*
Method: ( I dump everything into bread machine to do the kneading work)

1:Put the flour and yeast in a bowl, whisk to combine, add the sugar and salt whisk again. Pour the milk mixture into the bowl, use large spoon to mix everything together. Put the butter in the bowl and rub until all butter is distributed, and knead briefly to bring all the ingredients together. Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 10 minutes.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour. Line a baking paper in the pan and set aside.
2: Preheat the oven to 180°C/370 F. Take the dough out of the bowl. Gently press down the dough and a rolling pin to roll the dough to press the dough into a rectangle, about 25x25 cm. Brush the mayonnaise over the dough then scatter cheddar cheese all over and place the ham on top.
3:Roll the dough toward you starting at the top, gently pressing as you go to form a tight log. Cut the dough into 6 pieces, then place the dough, cut side down in the prepared pan.
4:Scatter Gruyère cheese all over the top.Let the dough rise until almost double in size.
Bake for 25 or until the bread is golden and the cheese is slightly brown.
Note:
Hop over to dailydelicious for step to step method..








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6 comments:

Angie's Recipes said...
October 21, 2009 at 3:57 AM

Perfect use of leftover in the bread...it looks really good.

Sonia said...
October 21, 2009 at 7:27 AM

I like the shape of this bread, look very interesting, ham and cheese, must taste very good.

The Little Teochew said...
October 21, 2009 at 8:45 AM

You're very neat! The bread looks so good. They would be perfect with my cup of teh :)

Little Corner of Mine said...
October 21, 2009 at 6:09 PM

Wow, so gorgeously looking!

Beachlover's Kitchen said...
October 21, 2009 at 10:26 PM

Angies:
Thank you:)

Sonia:
Thank you.I used Angel cake pan to bake this bread..

The Little Teochew:
Thank you:)


LCOM:
Thank you:p

~~louise~~ said...
October 23, 2009 at 9:42 AM

I do something like this with frozen bread dough. I know, I should make my own bread like you...It looks heavenly. I'll try it with ham and cheese next time instead of sausage & peppers.

Thanks for sharing...

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.