A simple dough recipe that is quick to rise and results in a flavorful and moist bread. This ham and cheese stuffed bread is perfect for beginners and can be personalized with various fillings like smoked bacon, cheddar cheese, olives, or sun-dried tomatoes. The recipe yields one large loaf, but you can also make two smaller loaves or freeze one for later. It's a versatile and satisfying option for any occasion.
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In a small bowl, combine the yeast, one tablespoon of sugar, and a little warm milk. Stir until frothy. Cover and let it rise.
In a large bowl, combine the flour, the remaining sugar, and salt. Mix well and make a well in the center.
Add the room-temperature butter, cut into small pieces, the risen yeast mixture, and the remaining warm milk to the dry ingredients. Mix until a dough ball forms.
Transfer the dough to a floured surface and knead until smooth, elastic, and no longer sticky. Cover with plastic wrap and let it rise until doubled in size.
Once risen, roll the dough out on a work surface into a thin rectangular shape.
Brush a baking sheet with melted butter and dust with flour. Place the rectangle of dough on the sheet.
Brush the base of the dough with melted butter. Layer the cooked ham slices and grated mozzarella cheese on top, leaving the edges uncovered.
Moisten the edges of the dough with water and roll it up tightly, leaving the seam side down.
Make a few cuts on the surface of the bread. Cover with a cloth and let it rise in a warm place for one hour.
Brush the loaf with beaten egg yolk. Bake in a preheated oven at 180°C (350°F) for about 35 minutes, or until golden brown.
Remove the bread from the oven and let it cool slightly before slicing.
Ensure the milk is warm but not hot when activating the yeast to avoid killing it.
For a crispier crust, brush the bread with melted butter immediately after baking.
Experiment with different fillings like sun-dried tomatoes, olives, or cheddar cheese for variety.
If freezing, wrap the unbaked loaf tightly in plastic wrap and bake directly from frozen, adding a few extra minutes to the baking time.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. Consider using a mix of whole wheat and all-purpose flour for better results.
How do I know if the dough has risen enough?
The dough should double in size. You can also press it lightly with your finger; if the indentation remains, it has risen sufficiently.
Can I use other types of cheese?
Yes, you can use cheeses like cheddar, gouda, or provolone for different flavors.
How do I store leftover bread?
Store leftover bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I make this bread without eggs?
Yes, you can skip the egg wash and use milk or melted butter for brushing instead.
