Chinese Food

Ham and cheese loaf – How to make savory Asian style soft loaf

This recipe is a great way to use up extra ham or cheese. You can make it as sweet and savory or spicy as you prefer with the addition of other ingredients like jalapeno peppers, sliced green onions, sesame seeds, soy sauce and rice vinegar. Don’t forget that this loaf freezes well so it’s perfect for those busy weeknights when your fridge has been empty all day!

The “ham and cheese bread loaf” is a savory Asian style soft loaf that is easy to make. It is made with ham and cheddar cheese.

When I first began making bread at my former restaurant years ago, this ham and cheese loaf was one of my first creations. It is a cuisine with Asian influences that is loaded with ham and cheese and has a cheesy crust made of shredded cheese on top. It has a pillowy feel that is soft and moist. The loaf provides a whole supper on its own.

Back then, customers were clamoring for this baked bread, which quickly rose to the top of the menu. I’m happy to offer you this fantastic recipe, and I hope you like it.

Make ham and cheese loaf at home taste exactly like those from Asian bakeries. Savory and delicious. Perfect for breakfast and afternoon tea.

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Recipe for ham and cheese bread

Three stages make up the preparation. Asians like soft bread with filling, which is probably due to the pao principle that underlies dishes like Char Siu Bao and others. A common illustration is a loaf with ham and cheese. 

1. Get the dough ready.

  1. First, combine all of the dry Ingredients (bread flour, castor sugar, and salt) in a large mixing basin, leaving out the active dry yeast. After that, stir to properly distribute the sugar and salt.
  2. Warm milk is used to dissolve active dry yeast. Instead of using cold milk to activate the yeast, I advise using room temperature or warm milk.
  3. Pour the milk and one egg into the flour mixture when the yeast has been active.
  4. The Ingredients should be well combined after being mixed in a big basin. As the flour absorbs the milk and egg, the originally sticky mixture becomes less sticky and more elastic.
  5. Use a dough hook on a multipurpose mixer to knead the dough. The dough will come together and remain in the mixing basin after approximately five minutes.  
  6. Put the soft butter in now. Olive oil is an improved substitute that is healthier.
  7. Knead the dough for a sufficient amount of time to fully incorporate the butter.
  8. The soft dough should be transferred to a flour-dusted work surface. Once you have given it a minute of hand kneading, check to see whether you have reached the “window-pane” texture. (See section on notes)
  9. To prove the dough until it doubles in size, put it in a container and cover it with plastic wrap or a moist towel. Although the exact time depends on the yeast’s activity, it should take around 45 minutes.

Note:

  • Because the liquid component (milk + egg) makes up slightly more than two thirds of the flour’s weight, the bread dough is soft. Since this is a soft dough, you may need to add more flour if it starts to become too sticky while you knead it.
  • To replace the hand kneading process, you can think of using a stand mixer with the dough hook connected. Since the dough won’t adhere to my hands during the early mixing process and it requires less work to get the appropriate texture, I prefer using an electric mixer.
  • Full cream milk is used in the recipe. If you use skim milk or low-fat milk, the taste won’t change much, however.
  • Stretch the dough to perform a “window-pane test” before letting it prove. If you can stretch the dough until it is paper-thin and transparent without breaking it, it is finished.

Make ham and cheese loaf at home taste exactly like those from Asian bakeries. Savory and delicious. Perfect for breakfast and afternoon tea.

B. Embroider the dough with the ham and cheese.

  1. The dough should be taken out of the big container and placed on a floured work area when it has doubled in size.
  2. Use a dough cutter to divide the dough into four equal pieces after one minute of kneading.
  3. Prior to laying out each part, give it five minutes to rest. After that, create a rectangle out of each component. Try to make the roll a little bit bigger than the ham you want to use.
  4. Place the ham slices and cheese shreds on the dough, allowing approximately one centimeter of space around the borders. 
  5. To enclose the ham and cheese within the dough, roll it as you would a Swiss roll.
  6. Put some butter or oil on the loaf pan’s bottom.
  7. To fit all four doughs in a row, arrange the dough horizontally in a loaf pan.
  8. Cover the loaf pan with a damp towel and allow the bread to rise until it has doubled in size. It will take between thirty and forty-five minutes to complete.

Note:

  • You may also utilize some of the ham that is left over from earlier meals that you prepared. If you don’t like pig, you may substitute chicken ham pieces to make sandwiches.
  • For this bread, the most popular cheese is cheddar, which I use. However, you may substitute other kinds of cheese, including Parmesan or Swiss cheese.
  • Four sections of dough weigh a total of 4x180g, or 720g. (1 ounce is equal to 28g).

The ham and cheese loaf being baked

  1. 350°F/175°C) for the oven’s preheating.
  2. Egg wash the surface in a thin coating. Applying too much may cause the egg to run to the bread pan’s wall, making it challenging to remove the loaf afterwards.
  3. On the center rack, bake the bread for 30 minutes, or until the top is gently brown.
  4. Apply another layer of egg wash after removing the loaf. This procedure aids in holding the cheese shreds to the loaf’s top.
  5. On top, sprinkling castor sugar, parsley, and cheese shavings.
  6. Return the bread to the oven and bake for another seven minutes or until the cheese is golden brown.
  7. After taking the bread out of the oven, top it with extra chopped parsley.
  8. Run a sharp knife along the loaf pan’s edge after it has cooled to loosen it, then tip the pan over to unmold the loaf.
  9. To expose the lovely pattern within the ham and cheese loaf, slice it with a serrated knife and bread slicer.

Note: 

  • With a pan that is the perfect size for the Ingredients in this recipe, an 8-inch rectangle with a 4.5-inch width, I created a tiny loaf. If you wish to produce a big loaf of bread, you must make the necessary adjustments.

In an airtight container, this bread may be stored in the refrigerator for two days.

Here are some more bread recipes. 

15 minutes to prepare

40 minutes for cooking

1 hour 30 minutes for proofreading

2 hours 25 minutes in total

Ingredients

Component A

Component B

Component C

  • tiny chunks of 30 grams of butter

Component D

  • 50g of cheddar cheese, shredded
  • 4 pieces of any kind of ham

Component E

  • 10g of sugar
  • 2 tablespoons shredded cheese
  • sliced parsley for decoration

Instructions

1. Get the dough ready.

  1. Mix all the dry Component A.
  2. Warm milk is used to dissolve active dry yeast. 
  3. Add one egg and the milk to the flour mixture.
  4. For five minutes, use an electric mixer to combine the ingredients in a big basin.
  5. Put the soft butter in now. Once the butter has been fully integrated, keep kneading the dough.
  6. The soft dough should be transferred to a flour-dusted work surface. Then, by hand, knead for one minute.
  7. To prove the dough until it has doubled in size, cover it with a damp towel. 

2. Fill the dough with the ham and cheese.

  1. Using a dough cutter, divide the dough into four equal pieces.
  2. After five minutes of relaxation, lay out each part to form a rectangle.
  3. Place the ham slices and cheese shreds on the dough, allowing approximately one centimeter of space around the borders. 
  4. To enclose the ham and cheese within the dough, roll it as you would a Swiss roll.
  5. Put some butter or oil on the loaf pan’s bottom.
  6. To fit all four doughs in a row, arrange the dough horizontally in a loaf pan.
  7. The loaf pan should now be covered with a damp towel while it rises to twice its original volume. 

3. baking the bread with ham and cheese

  1. 350°F/175°C) for the oven’s preheating.
  2. Egg wash the surface in a thin coating. 
  3. The bread should be baked for 30 minutes or until the top is faintly brown.
  4. Apply another layer of egg wash after removing the loaf.
  5. On top, sprinkling castor sugar, parsley, and cheese shavings.
  6. Return the bread to the oven and bake for another seven minutes or until the cheese is golden brown.
  7. After taking the bread out of the oven, top it with extra chopped parsley.

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Information about nutrition:

Yield:

8

portion size

1 serving size equals: 302 calories 9g total fat 4g of saturated fat 0g of trans fat 3g of unsaturated fat 52 mg of cholesterol 482 milligrams of sodium 42g of carbohydrates 1g of fiber 6g sugar 13g of protein

Nutritionix computed and gave this information on 25/5/2022.

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