Ham and Cheese Bread
Appetizers Dough Cheese Sandwiches
Last weekend I was in the mood for cooking, so besides goulash, I also baked a little bread stuffed with ham and cheese, inspired by Anna Olson. It's basically a ready-made sandwich. It's very convenient to pack for work or school. Instead of ham, you can use leftover roast meat cut into thin strips.
Ingredients
Dough
220 ml warm water
2 tablespoons olive oil
1/2 packet dry yeast (3.5 g)
1 teaspoon honey
350 g all-purpose flour
1 1/2 teaspoons salt
a little oil for greasing the pan
Filling
6 thin slices of ham
150 g shredded cheese
pepper
How to prepare ham and cheese bread
- Put the dough ingredients in the bread machine in the order listed and set it to the kneading and rising program.
If you don't have a bread machine, dissolve the yeast and honey in water. Add to the rest of the ingredients and knead by hand until the dough is elastic and doesn't stick to your hands. Let it rise for at least 1 hour in a covered bowl placed in a warm spot. - Lightly fry the ham without any fat. Remove onto paper towels to absorb the released fat.
- Place the risen dough on a floured work surface and with lightly floured hands, stretch it into a rectangular sheet. Arrange the ham slices on top, then sprinkle with the cheese. You can add seasonings on top (pepper, oregano, rosemary, etc.). Lift the edges of the dough (on the long side) and then roll from the opposite side.
- Grease a 12 cm x 30 cm loaf pan with oil and place the roll inside. Put the pan in a plastic bag and let it rise in a warm place for another 30-45 minutes.
- Bake at 200°C for 30-35 minutes until lightly golden on top.
- Let it cool covered with a towel, then you can slice it.
Roll out the dough
Add the filling
Fold up the edges lengthwise
Roll up
In the greased pan
Ham and Cheese Bread
