Recipe

Ham and pineapple pull-apart loaf

Served fresh and hot from the oven with butter, this cheesy ham, tomato and pineapple loaf is simply mouth-watering.

Jan 31, 2010 1:00pm
  • 45 mins cooking
  • Makes 9 Item
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Ingredients

Ham and pineapple pull-apart loaf
  • 3 cup (450g) self-raising flour
  • 1 cup (160g) wholemeal self-raising flour
  • 100 gram (3 ounces) cold butter, chopped
  • 440 gram (14 ounces) canned crushed pineapple in juice, drained
  • 1/2 cup (90g) finely chopped leg ham
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1 cup (120g) coarsely grated cheddar
  • 3/4 cup (180ml) buttermilk
  • 1 egg
  • 1/2 cup (125ml) bottled tomato pasta sauce

Method

Ham and pineapple pull-apart loaf
  • 1
    Preheat oven to 200°C/400°F. Line a round or 2 large oven tray with baking paper.
  • 2
    Sift flours into a large bowl; add any husks from wheat to bowl. Using fingertips, rub in butter until mixture is crumbly. Stir in pineapple, ham, parsley and half the cheddar. Make a well in the centre, stir in combined buttermilk and egg; mix to a soft sticky dough.
  • 3
    Turn dough onto floured surface; knead lightly until smooth. Press dough into a 25cm (10-inch) round; place on oven tray.
  • 4
    Using a 10cm (4-inch) round cutter, cut a circle into the centre of the dough, without cutting all the way through (about 2cm/¾-inch deep). Cut dough on the outside of the circle into wedges, without cutting all the way through, to the same depth.
  • 5
    Spoon sauce into cuts; top with remaining cheddar. Bake loaf 45 minutes or until loaf sounds hollow when tapped on the base.

Notes

You can swap the ham for prosciutto or bacon. This recipe is not suitable to freeze.

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