Ham, gruyère & mustard pull-apart bread
<p>This delicious bread is fun to share and an excellent way to use up some leftover ham. </p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6-8</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>¾ cup milk</li>
<li>50g butter, chopped</li>
<li>3 teaspoons caster sugar</li>
<li>3 teaspoons active dry yeast</li>
<li>375g plain flour</li>
<li>¼ teaspoon salt</li>
<li>2 eggs</li>
<li>250g ham, chopped into small pieces</li>
<li>½ red onion, finely sliced</li>
<li>1½ cups grated gruyère cheese</li>
<li>½ cup fresh sage leaves, chopped</li>
<li>¼ cup mayonnaise </li>
<li>2 tablespoons wholegrain mustard </li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Place milk and butter in a small saucepan and place over low heat until butter has melted. Cool to room temperature. </li>
<li>Add sugar and yeast to cooled milk and whisk to combine. Leave about 15 minutes or until the surface is foamy.</li>
<li>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.</li>
<li>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. </li>
<li>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.</li>
<li>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.</li>
<li>Cover with plastic wrap and leave for 30 minutes or until doubled in size. Heat oven to 200°C.</li>
<li>Remove plastic and bake bread for 20-25 minutes or until cooked through and golden. Serve warm. </li>
</ol>
<p><em>Written by Natalie Oldfield. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Manja Wachsmuth via NZ House and Garden.</em> </p>
