Food & Wine
Ham, gruyère & mustard pull-apart bread
This delicious bread is fun to share and an excellent way to use up some leftover ham.
Serves: 6-8
Ingredients:
- ¾ cup milk
- 50g butter, chopped
- 3 teaspoons caster sugar
- 3 teaspoons active dry yeast
- 375g plain flour
- ¼ teaspoon salt
- 2 eggs
- 250g ham, chopped into small pieces
- ½ red onion, finely sliced
- 1½ cups grated gruyère cheese
- ½ cup fresh sage leaves, chopped
- ¼ cup mayonnaise
- 2 tablespoons wholegrain mustard
Method:
- Place milk and butter in a small saucepan and place over low heat until butter has melted. Cool to room temperature.
- Add sugar and yeast to cooled milk and whisk to combine. Leave about 15 minutes or until the surface is foamy.
- Place flour, salt, eggs and yeast mixture in an electric mixer with a dough hook attached and beat until smooth, about 5 minutes. Transfer dough to a lightly greased bowl, cover with plastic wrap and leave 30 minutes or until doubled in size.
- While the dough is rising, prepare the remaining ingredients: chop the ham, slice the onion, grate the cheese and chop the sage. Combine mayonnaise and mustard in a small bowl.
- Roll out dough on a floured surface to a 30 x 25cm rectangle. Spread mustard mixture over dough then sprinkle over the ham, red onion, cheese and sage.
- Roll up dough, starting from the longest edge. Cut into 10-12 rounds and place in a lightly greased baking dish – we used a 30cm round dish but a rectangle or even a baking tray is fine.
- Cover with plastic wrap and leave for 30 minutes or until doubled in size. Heat oven to 200°C.
- Remove plastic and bake bread for 20-25 minutes or until cooked through and golden. Serve warm.
Written by Natalie Oldfield. Republished with permission of Stuff.co.nz. Image credit: Manja Wachsmuth via NZ House and Garden.