Thursday, November 8, 2012

Ham & Cheese Herb Loaf

A lovely savoury loaf packed with cheese, ham & mixed herbs! 

  • 260gm bread flour
  • 2 tsp italian mixed herbs
  • 40gm sugar
  • 4gm salt
  • 5gm instant yeast
  • 30gm beaten eggs
  • 70gm fresh milk
  • 70gm water roux dough 汤种
  • 20gm unsalted butter
  • 50gm grated cheddar cheese
  • 80gm ham, diced
  • eggs for glazing
  • extra cheese & dried parsley for topping

Method (hand knead)

  1. Combine flour, herbs, sugar, salt, yeast in a mixing bowl. Stir in water roux dough and mix roughly. 
  2. Add in eggs and milk and knead into a rough dough for about 5 mins.
  3. Add in soften butter and knead till dough is smooth and elastic, about 10mins.
  4. Cover with a damp cloth and proof for 60 mins until double in bulk.
  5. Punch down dough and knead lightly to remove excess gas. Roll out the dough with a rolling pin and roll up like a swiss roll, cover and rest for 10mins.
  6. Roll out the dough again into a 20cm x 30cm rectangular size. Sprinkle cheese and ham evenly over and roll up the shortest length, seal the edge tightly. Place the dough in a loaf pan and proof for another 60mins or until the dough reaches 80% of the pan.
  7. Glaze the dough with beaten egg and make a slit in the middle of the dough and sprinkle extra cheese and dried parsley over. Bake in preheated oven at 180 deg cel for 35-40 mins until golden brown. (tent the surface with a foil at the last 15mins or so to prevent over browning.)

expected gaps inside the loaf because of the layers of fillings, but at least no major tunnels :D

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