Ham and Cheese Loaf 火腿奶酪面包卷

I love homemade bread, I always do.

Under such a hot weather like today, it's the perfect time to bake bread at home.  The yeast is activated easily, and dough rises really fast.  I plan to try a different recipe, and I am glad I did.

Wu Pao-chun is an award winning Taiwanese Master Baker. His renowned champion toast gains its popularity due to the easy-to-make recipe and soft, moist, chewy texture!   I finally made a plain white loaf with his recipe this past weekend and am amazed. Just saying the words and I see myself 6 years ago sitting in a Russian restaurant in Harbin on that cold winter.  While waiting for my main dish, I was served with a plate of thick white bread, it was so good with a thick butter layer spread on the toast. I thought I could never duplicate it at home, and now, I feel blessed to have such a wonderful recipe on hand.

The loaf was still soft the next day, so tasty!  My family requested it again today.  So, I  used the same recipe and made this ham and cheese loaf.  All I would say is, the recipe is so good and trustworthy. You can use it to make any type of buns with your favourite fillings. It's definitely a keeper.


                            HOW TO MAKE HAM AND CHEESE LOAF VIDEO (4 MINS)

HAM AND CHEESE LOAF

Ingredients:
(makes one loaf -11cmx20cmx11cm pullman tin )

For the bread
(Wu Pao-chun Champion loaf recipe adapted here )

• 375g bread flour (I used all-purpose flour)
• 30g sugar
• 3/4 teaspoon salt
• 20g butter
• 1 teaspoon dry instant yeast
• 240g milk (add in gradually)

Fillings:

• 300g thinly sliced ham
• 1 cup shredded cheddar cheese

Directions:

1. Mix flour, sugar and yeast in the mixing bowl, mix well.
2. Add in salt and milk. Knead until a rough dough is formed. Add butter, knead until it forms a smooth and elastic ball.
3. Cover and let the dough proof for 45 mins or until double in size.
4. Punch out the air, roll into round balls and let it rest for 10 mins.
5. Flatten the dough to form a rectangle. Arrange ham slices evenly over dough to within 1/2 inch of edges. Sprinkle evenly with cheese.
   
   
   
   
   
6.  Starting at one of the short ends, roll up dough to form log. Pinch seam together to seal.
   
   
   
   
   
7. Place, seam side down, to a baking tin ( I used non-stick pullman tin) . Brush with egg wash.
8. Let the dough proof for second time, about 30mins. When the dough is 90% full,  bake at 180C for 30-35 mins. 
9. Remove from the tin immediately after bake.