HAM AND CHEESE QUICK BREAD
This savory loaf is delicious served slightly warm, or toasted the next day and lightly buttered or topped with egg salad for a festive lunch or snack.
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.
- Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.
- Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.
PAN DE JAMóN (VENEZUELAN HAM BREAD)
This recipe for the traditional Venezuelan Christmas bread comes from Martha Beltrán in Austin, Tex., who brought the recipe with her when she moved to the United States and now considers it essential to her family's Thanksgiving feast. Ms. Beltrán always starts the bread the day before she serves it, laminating it with butter three times before rolling it up with ham, bacon, olives and pimentos. The process can be long, but the dough can be left in the fridge for a flexible and forgiving amount of time, even overnight. When the finished loaves are sliced, each piece reveals a festive butter-slicked swirl.
Provided by Tejal Rao
Categories breads, project, side dish
Time 15h
Yield 12 to 14 servings (4 loaves)
Number Of Ingredients 14
Steps:
- Make the bread: In a small pot over medium-low heat, scald milk. When milk is near boiling and bubbles form around the edge of the pot, remove from heat and let cool.
- In a small bowl, combine 1/2 cup warm water and 2 tablespoons sugar and mix well. Add yeast and let rest for 5 minutes or until bubbly.
- Using a stand mixer fitted with the whisk attachment, whisk together 3/4 cup (1 1/2 sticks) butter, the rest of the sugar and the salt on medium-low speed just to combine. With mixer running, add eggs, cooled scalded milk and yeast mixture. Mix on medium speed until thoroughly combined, about 2 minutes.
- Place flours in a medium bowl and whisk to combine. Change out the stand mixer attachment for a dough hook and slowly add flours to butter mixture about 1/2 cup at a time, until fully incorporated. The dough should pull away from the bowl's edges relatively cleanly. Let rest in bowl for about 5 minutes.
- Sprinkle all-purpose flour on a clean work surface. Scrape out dough and knead for 5 minutes. If dough is too sticky to handle, add a little more flour, but do not let it get too dry. Cut dough into 2 pieces.
- Roll each piece of dough with heavy rolling pin into a 15-by-20-inch rectangle about 1/4 inch thick. Using a small offset spatula or butter knife, spread about 3 tablespoons butter in a thin layer over the top of the dough, just enough to cover.
- Fold dough into thirds like a letter: With the short end of the dough facing you, fold up from the bottom, and then fold down from the top. Then, take the letter-shaped dough and fold one more time lengthwise, making a small square.
- Wrap each of the pieces in plastic or place each one in a plastic bag and let them rest in the refrigerator for about 4 hours. Repeat process of rolling, buttering, folding and refrigerating 2 more times with both pieces of dough. This will take a total of 12 hours, but additional chilling time between rollings is O.K., allowing you to break up the process overnight. (For instance, the first rolling can be done the night before, followed by subsequent rollings the next day.)
- Remove dough from refrigerator and divide each piece into 2 equal sections, for 4 pieces of dough in total. Lightly flour a clean work surface and roll one piece into a thin 15-by-20-inch rectangle, rewrapping in plastic and returning the other pieces to the refrigerator.
- Fill the bread: Working lengthwise, put down a stripe of ham strips in a single layer. Below that place a stripe of bacon strips and below that, a sparse stripe of raisins and olives. (Make sure to use a light hand with the raisins and olives.) Repeat this pattern until the surface of the dough is covered.
- Take one of the short edges of the dough, and carefully roll it up, like a jelly roll, tucking it in as you go to make sure it is tight. When it is fully rolled, tuck the open edges on either side underneath the roll, and place the whole roll seam-side down on a parchment-lined baking sheet so it doesn't pop open while baking. Repeat rolling-and-filling process with the other 3 pieces of dough. Place loaves on 2 baking sheets lined with parchment, 2 to a sheet. Cover loaves with a clean dish towel and let rise for 45 minutes.
- Heat oven to 350 degrees. Bake 2 loaves at a time for about 40 minutes, checking to make sure tops are becoming golden without burning. If loaves are browning too quickly, tent with foil.
- Prepare the glaze: While the bread bakes, add milk and sugar to a small bowl and stir to dissolve.
- At the 40-minute mark, pull the loaves out of the oven, and, using a pastry brush, glaze their tops. Bake for another 5 minutes, until the loaves have a slight sheen and are deep golden brown in color. Remove from oven and let bread rest for 10 minutes before slicing and serving.
Nutrition Facts : @context http, Calories 807, UnsaturatedFat 20 grams, Carbohydrate 79 grams, Fat 47 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 23 grams, Sodium 1206 milligrams, Sugar 20 grams, TransFat 1 gram
PAN DE JAMON (HAM BREAD)
Make and share this Pan de Jamon (ham bread) recipe from Food.com.
Provided by Daniel Aguilar
Categories Yeast Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head".
- Add the butter to the warm milk, the sugar and the salt.
- Pour the milk onto the flour, mix and add the yeast.
- Make a dough and knead for 15 minutes.
- Beat down on a table and put in an oiled bowl and cover with a damp cloth.
- Set aside for an hour.
- Roll out the dough with a rolling pin.
- Coat with butter.
- Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).
- Roll it up like a swiss roll and brush the"tongue" with some egg to seal it.
- Bake at 350° F for 3/4 of an hour.
- Serve cool.
- Can be kept in fridge for up to 4 days.
- Sprinkle with water and heat up on a low heat before serving.
HAM & CHEESE PULL-APART BREAD RECIPE BY TASTY
Here's what you need: unsalted butter, French's Dijon Mustard, italian bread loaf, monterey jack cheese, deli ham, gruyère cheese, fresh parsley
Provided by Tayo Ola
Categories Snacks
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190 C).
- In a small bowl, combine French's Dijon Mustard and softened butter.
- Using a serrated knife, cut ¾-inch (2 cm) slices in the bread without cutting all the way through so the bottom of the loaf stays intact (similar to a Hasselback potato).
- Using about half the mixture, brush dijon butter between each bread slice. Reserve the rest of the butter for later.
- Stack a slice of ham on top of a slice of cheese, fold stack in half, and wedge it in between each bread slice so the cheese is against the bread. Repeat with remaining cheese and ham slices.
- Brush remaining dijon butter over loaf and top with shredded Gruyère.
- Wrap loaf in aluminum foil. Bake for 15 minutes, then unwrap the foil and bake for another 5 minutes. Remove from oven, garnish with chopped parsley, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 588 calories, Carbohydrate 26 grams, Fat 38 grams, Fiber 1 gram, Protein 34 grams, Sugar 3 grams
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