Ham and Cheese Pull-Apart Loaf

Hey everyone, so I know that there wasn’t a post last week and I wish I had an explanation for that, but to be honest I was lazy and put it off, put it off and put it off some longer and now here we are! Procrastination is seriously a massive issue of mine that I need to work on. But what better excuse is there to procrastinate than lockdown? Well, I am actually still working from home but that isn’t going great either.

Sitting in lockdown the other day got my mind wandering and out of nowhere the cravings started to come. I don’t know about you, but ham isn’t something I eat often so I am unsure as to where this sudden desire for ham came from but here I was, sitting around and BAM!. I also love cheese, and cheese is to ham like Batman is to Robin…. or like Robin is to Batman. Let’s make Batman the ham in this scenario. Rambling now. Anyway, after a quick trip to Lidl that involved a 40 minute queue, I busted out the bread, ham and cheese and set upon making a ham and cheese sandwich. STOP. What is better than a ham and cheese sandwich? Ham and cheese baked INSIDE the bread itself. And who doesn’t love baking something that is made to share, and then eating it all themselves. Me, I love doing that. So here we have it, a Ham and Cheese Pull-Apart Loaf. Simple, easy, delicious.

Ham and Cheese Pull-Apart Loaf

Ingredients

  • 350g White Bread Flour
  • 50g Wholemeal Bread Flour
  • 15ml Olive Oil
  • 220g Water, lukewarm
  • 7g Instant Yeast
  • 5g Salt
  • 4 Slices Ham
  • 130g Grated Chedder Cheese

Directions

  • In a small bowl, add the yeast and lukewarm water. Set aside for 15 minutes to activate the yeast.
  • In a stand mixer, or a large mixing bowl, add the flours and salt. Once yeast is frothy, add to dry ingredients, along with the oil. Combine the wet and dry ingredients until a dough has been formed.
  • Knead the dough by hand on a floured surface, or in the mixer for 10 minutes, until the dough has become smooth and elastic.
  • Roll the dough into a ball and place in a lightly oiled bowl. Cover and set aside in a warm place to prove for 1 hour. The dough should double in size.
  • Once the dough has doubled in size, knock the dough back by gently kneading it. Return to bowl and set aside again until doubled in size.
  • On a floured surface, roll the dough to a 30x20cm rectangle. Lay the ham slices out to cover the dough, sprinkle over cheese. Starting on a long edge, roll the dough into a log and cut into 20 scrolls.
  • Arrange the scrolls in a greased and floured loaf tin, don’t be afraid to squish them in. Cover and leave until doubled in size.
  • Preheat the oven to 2­20ºC.
  • Once the loaf has doubled in size, place it in the oven and bake for 25-30 minutes.
  • Remove from the oven and turn the loaf out onto a cooling rack to cool.

 

 

 

 

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