Name: Cheesy ham pull-apart loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/4 cup warm water; 7 gram sachet instant yeast; 1 teaspoon sugar; 1 tablespoon olive oil; 450 gram high-grade flour; 1 teaspoon salt; 200 gram grated tasty cheese, or a mixture of tasty and mozzarella; 100 gram shaved ham, chopped; 2 tablespoon chopped fresh herbs (rosemary, parsley, oregano, chives); 1 egg, lightly beaten; 50 gram grated tasty cheese, extra, for top

Cheesy ham pull-apart loaf

This cheesy ham pull-apart loaf recipe creates a bread that's packed with ham, herbs and plenty of melty cheese. Serve warm for a delicious morning or afternoon tea bite

Makes 8

Prep

15M

Cook

30M

Total

45M

This recipe first appeared in Food magazine issue 82.

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Ingredients

1 1/4 cup warm water

7 gram sachet instant yeast

1 teaspoon sugar

1 tablespoon olive oil

450 gram high-grade flour

1 teaspoon salt

200 gram grated tasty cheese, or a mixture of tasty and mozzarella

100 gram shaved ham, chopped

2 tablespoon chopped fresh herbs (rosemary, parsley, oregano, chives)

1 egg, lightly beaten

50 gram grated tasty cheese, extra, for top

Method

1.Preheat the oven to 200ºC.

2.Place the water in a small bowl. Sprinkle over the yeast and stir in the sugar and olive oil. Set aside in a warm place for 5-10 minutes or until the mixture is frothy.

3.Place the flour and salt in a bowl and make a well in the centre. Pour in the yeast mixture and use your fingers or a wooden spoon to mix to form a wet, workable dough.

4.Turn the dough onto a lightly floured surface. Knead for 10 minutes or until the dough is smooth and elastic.

5.Place the dough into a clean, lightly oiled bowl and cover with plastic wrap. Leave to rise in a warm place for 45 minutes, or until the dough has doubled in size.

6.Punch down the surface of the dough. Turn the dough onto a lightly floured surface and knead for 2 minutes. Roll the dough into a 45 x 30 cm rectangle.

7.Sprinkle the cheese, ham and herbs evenly over the dough, leaving a 2cm strip along one long side. Brush the uncovered strip of dough with milk. Roll up from the other long side to form a log, keeping it fairly tight as you roll. When you reach the edge, press the dough to seal.

8.Place the log, seam-side down, on a baking tray lined with baking paper. Using sharp kitchen scissors, cut diagonal slices about 2cm apart, almost through to the bottom of the log. Pull the slices to the left and right so they lean to alternating sides.

9.Brush the top with beaten egg and sprinkle over the extra grated cheese. Bake in the preheated oven for 25-30 minutes until the loaf is golden and sounds hollow when tapped. Serve warm.