This Ham-and-Cheese Loaf is delicious, tender, and full of cheese and ham. This quick and easy cheese bread is ideal for the holiday season, especially around the time of Thanksgiving.

HAM AND CHEESE LOAF RECIPE

Savory slices of bread such as this ham and cheese loaf are some of the nicest I’ve ever had. This Asian-inspired bread is packed with ham and cheese in the silky, buttery dough. The crust is crunchy and cheesy, and each piece is tender and tasty.

This ham and cheese loaf can be cooked in a jiffy and is excellent for breakfast and lunch.

Using an active dry yeast starter can save time and effort rather than making your own roux starting in this recipe. As a result of using this technique, the bread comes out light, fluffy, and moist. Try this recipe for Thanksgiving bread!

INGREDIENTS FOR HAM AND CHEESE LOAF

• Dry yeast
• Granulated sugar
• Bread flour
• Salt
• Egg
• Milk
• Butter

INGREDIENTS FOR THE BREAD FILLING AND TOPPINGS

• Sliced thin-sliced deli ham
• Cheddar cheese slices
• Japanese mayonnaise Kewpie
• Yellow onion

HOW TO MAKE HAM AND CHEESE LOAF?

1. First, activate the yeast in the bread dough. In a bowl, combine the dry yeast, sugar, and warm milk and allow it to sit for 5 minutes before using.
2. Gather all the ingredients for the bread in a large bowl and mix them together using a stand mixer. Make a smooth, elastic dough by working in the softened butter with your hands.
3. Make sure the dough has quadrupled in size, about an hour.
4. Divide the dough into thirds. A pin roller can then be used to flatten the dough. Sliced ham and cheese should be placed in the middle of the dough, then rolled up and sealed. Using a loaf pan, cut the dough in half.
5. Proof the dough for an additional 45 minutes in a warm place with a light layer of plastic wrap.
6. Spread mayonnaise over the dough and top with additional cheese and onion slices after the second proof.
7. In a preheated oven, bake the bread until it is golden brown.

BAKER’S TIPS

• Before combining the ingredients, activate the yeast in a warm cup of milk. Starting the yeast with hot, boiling milk or water can destroy it.
• To make the sticky dough easier to work with, add a tablespoon of flour as you’re kneading it.
• Selecting a different cheese will allow you to make your own unique ham and cheese loaf.
• The bread can be flavored by sprinkling the top with additional mayonnaise before baking. It’s a game-changer in terms of flavor!

FREQUENTLY ASKED QUESTIONS

HOW TO STORE THE HAM AND CHEESE LOAF?

• When the bread has cooled thoroughly, put it in an airtight container or bag. The bread stays soft and fresh for three to four days at room temperature.

HOW TO SERVE HAM AND CHEESE LOAF?

• Toaster ovens can reheat the bread to be served with melted cheese. If you don’t want to reheat the bread, that’s fine, too.

What is the average number of calories in one serving?

• Each serving of this recipe contains only 620 calories.

With this recipe, what are its complementary dishes?

Serve this bread for Thanksgiving or other special occasions. This collection of dishes would be ideal for a holiday get-together.

• GREEN BEAN CASSEROLE
• SPICY HONEY GLAZED HAM
• CORNISH HEN
• CRISPY LEAF POTATOES

INGREDIENTS

BREAD DOUGH

• 1 (2 oz) egg
• 1 teaspoon active dry yeast
• 2 1/2 tablespoons granulated sugar
• 2 1/4 cups bread flour
• 1 1/2 tablespoons unsalted butter
• 3/4 cup warm milk
• 1/4 teaspoon salt

BREAD FILLING

• 1/2 small yellow onion, sliced
• 8 slices cheddar cheese
• 6 oz. thinly-sliced deli ham
• 2 teaspoons Japanese mayonnaise Kewpie

INSTRUCTIONS

1. Set your oven temperature to 356°F (180°C). Sugar and yeast should be dissolved in warm milk in a small bowl, stirred thoroughly, and left to stand for 5 minutes.
2. Using a spatula to mix the flour with the egg mixture and the milk mixture in a large mixing bowl, pour the batter into the pan.
3. Knead for 5 minutes at medium-high speed with a paddle attachment in a stand mixer. 15 minutes of kneading at the same speed results in an elastic dough.
4. A towel or plastic wrap can be used to cover the dough while it rises for an hour in a warm environment.
5. A floured surface should be used for the second proofing. To remove the air from the dough, gently push it. Rest the dough for 15 minutes with the plastic wrap on top of it, then divide it into three equal pieces.
6. When the dough is flattened and shaped into ovals, lay two horizontal slices of ham and cheese on each one. To finish, crimp the seams of the dough as you roll it up.
7. Use a dough cutter or knife to cut the dough in half, then place the halves face up in the loaf pan. Cover and let it rise for approximately an hour until it’s doubled in size.
8. Spread the mayonnaise over the dough and top with the cheddar cheese and onion pieces after being proven.
9. To get a golden-brown crust on the edges, bake for 40 minutes at 350°F. Serve at room temperature or hotter if desired.