Pull-apart cheese and ham loaf

Put the flour, yeast and 15ml salt into a large bowl. Make a well in the centre. Add the warm water and stir the dry ingredients in from the sides. Add enough water to make a firm, yet pliable dough.

Knead for 10 minutes by hand or in a food processor with a dough hook. Cover and set aside to rise in a warm place until doubled in size.

Roll out onto a lightly dusted surface so that it is about 1cm thick. Use a large scone cutter to cut circles out of the dough.

Mix the cheese, onion, garlic, herbs and ham together. Brush each circle of dough with melted butter and top with some of the cheese mixture. Press down.

Grease and line a loaf tin. Hold it up at one end and layer the circles of dough on top of each other into the tin so they will form a loaf-shaped ‘log’ in the tin. Set aside to rise again, for about an hour. Brush with melted butter and sprinkle with smoked salt.

Bake in a preheated oven for 10 minutes and then reduce the temperature to 180^oC and bake for a further 20 minutes, or until cooked through. Turn out and serve whole at the table so guests can pull off their own slice of bread.

Text and image: Ideas magazine

To
receive quick and convenient weekday recipes, join our Easy Weekday
Meals mailing list, and for up-to-date trending food, restaurant and
wine news subscribe to our Editor’s Weekly newsletter.