Tuesday, 4 February 2014

Ham and cheese ring bread.

I love to bake bread.. I love the kneading process. But I don't really knead. I use the 'throwing method'.. hehehe.. If you know Richard Bertinet kneading method then you will know what I am talking about. I love this bread. It is very soft and taste good. I love the cheese used in this bread. It's Gyuere cheese. This cheese has a nutty smell so i like it alot. If you have the chance you should try doing this. I got this from daily delicious blog.


Ham and cheese ring bread
200 g bread flour
1 tsp Instant dried yeast
2 tbsp sugar
½ tsp Salt
30 g /unsalted butter (Soft)
140 ml whole milk
3 tbsp Mayonnaise
5 slices Ham 
30 g Cheddar Cheese (grated)
40 g Gruyere cheese (grated)



Put the flour and yeast in a bowl, whisk to combine, add the sugar and salt whisk again. Pour the milk mixture into the bowl, use large spoon to mix everything together. Put the butter in the bowl and rub until all butter is distributed, and knead briefly to bring all the ingredients together. Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 10 minutes.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour. Line a baking paper in the pan and set aside.
Preheat the oven to 180°C. Take the dough out of the bowl. Gently press down the dough and a rolling pin to roll the dough to press the dough into a rectangle, about 25x25 cm. Brush the mayonnaise over the dough then scatter cheddar cheese all over and place the ham on top. 
Roll the dough toward you starting at the top, gently pressing as you go to form a tight log. Cut the dough into 6 pieces, then place the dough, cut side down in the prepared pan.
Scatter Gruyère cheese all over the top.Let the dough rise until almost double in size.
Bake for 25 or until the bread is golden and the cheese is slightly brown.




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