Savory Ham and Cheese Stuffed Bread

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This savory bread recipe is a perfect combination of soft, golden-brown dough and a gooey ham-and-cheese filling. Great as an appetizer, snack, or main dish, it’s sure to be a hit at any gathering or family meal.

Ingredients

For the Dough:

  • 3 ½ cups (440g) all-purpose flour
  • 1 tbsp sugar
  • 2 tsp salt
  • 2 ¼ tsp (1 packet) instant yeast
  • 1 cup (240ml) warm milk (110°F/45°C)
  • 3 tbsp olive oil

For the Filling:

  • 1 cup (150g) diced cooked ham
  • 1 ½ cups (150g) shredded cheese (cheddar, mozzarella, or Swiss work well)
  • 2 tbsp Dijon mustard (optional)
  • 2 tbsp chopped fresh parsley (optional)

For Topping:

  • 1 egg, beaten (for egg wash)
  • Sesame seeds or grated Parmesan cheese (optional)

Instructions

  1. Prepare the Dough:
    • In a large mixing bowl, combine flour, sugar, salt, and yeast.
    • Gradually add the warm milk and olive oil, mixing until a soft dough forms.
    • Knead the dough on a floured surface for about 8–10 minutes, or until smooth and elastic.
    • Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.
  2. Prepare the Filling:
    • In a small bowl, mix the ham, shredded cheese, and parsley (if using).
    • Set aside.
  3. Assemble the Bread:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Punch down the risen dough and roll it into a large rectangle (about 12×16 inches).
    • Spread Dijon mustard evenly over the dough (optional).
    • Sprinkle the ham and cheese mixture over the dough, leaving a 1-inch border on all sides.
    • Starting from the longer side, roll the dough tightly into a log, pinching the seam to seal.
  4. Shape and Bake:
    • Place the log seam-side down on the prepared baking sheet.
    • Brush the top with beaten egg and sprinkle with sesame seeds or Parmesan cheese (optional).
    • Using a sharp knife, make a few shallow slashes across the top of the loaf.
    • Bake for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped.
  5. Serve:
    • Let the bread cool slightly before slicing. Serve warm and enjoy!

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