HAM AND CHEESE ROLL BREAD
Yap...Yap...after take more than a month without any update, I come back bringing up my new recipe *errr....actually half of my new recipe*. Remember my last entry? Cinnamon Roll Bread? After few times making this cinnamon roll bread, I'm kinda bored with it *but not my hubby ;)*. So, I made a little experiment and........tada.......Ham and Cheese Roll Bread which was gaining compliments from my hubby :). Suprisingly, it turned so good!
My hubby said that ham and cheese version is more into meal category when cinnamon roll version is more into snack category because it is sweet. I agree with him. A thick layer of ham with melted cheese and bread......it will make you full!
Ham and Cheese Roll Bread
3-1/2 cups (16 ounces) unbleached bread flour
4 teaspoons granulated sugar
1-1/4 teaspoons salt
2 teaspoons instant yeast
1-1/4 teaspoons garlic powder
1 large egg, slightly beaten
2 tablespoons (1 ounce) lard, melted and cooled
1/2 cup (4 ounces) buttermilk or whole milk, at room temperature
3/4 cup (6 ounces) water, at room temperature
For the filling:
1 egg, slightly beaten
1/2 lb ham, sliced
2 cups shredded cheese + 4 tbsps shredded cheese for toppings
Stir together the flour, sugar, salt, yeast, and garlic powder in a mixing bowl (or in the bowl of an electric mixer). Add the egg, lard, buttermilk, and water. Stir together with a large spoon (or mix on low speed with the paddle attachment) until the ingredients come together and form a ball. Adjust with flour or water if the dough seems too sticky or too dry and stiff.
Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed, switching to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead (or mix), if necessary, to achieve this texture. Knead by hand for approximately 10 minutes (or by machine for 6 to 8 minutes. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size (or leave the dough wrapped overnight in the refrigerator).
Roll out dough into a 12 by 10 inch rectangle, brush lightly with half of the egg, then sprinkle with the shredded cheese and top it evenly with the ham. Roll up the dough and form a loaf. Place loaf in a lightly oiled 10 by 5 inch loaf pan, and cover loosely with plastic wrap. Proof at room temperature for 60 to 90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size.
About 10 minutes before baking, preheat the oven to 350 degrees F with the oven rack on the middle shelf. Brush the top of the loaf with the rest of the egg wash. Sprinkle it with 4 tbsps of shredded cheese. Bake for another 15 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 15 minutes. The finished bread should register 190 degrees F in the center and be golden brown on top and lightly golden on the sides and bottom. Allow the loaf to cool completely on a rack before removing from pan and cutting.