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:

1. Place milk and butter in a small saucepan and place over low heat until butter has melted. Cool to room temperature. 
2. Add sugar and yeast to cooled milk and whisk to combine. Leave about 15 minutes or until the surface is foamy.
3. 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.
4. 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. 
5. 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.
6. 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.
7. Cover with plastic wrap and leave for 30 minutes or until doubled in size. Heat oven to 200°C.
8. Remove plastic and bake bread for 20-25 minutes or until cooked through and golden. Serve warm. 

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Written by Natalie Oldfield. Republished with permission of Stuff.co.nz. Image credit: Manja Wachsmuth via NZ House and Garden.