Savory Ham and Cheese Bread Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 (9×5-inch) loaf, about 10 thick slices
• Prep Time: 25 minutes
• Cook Time: 35–45 minutes
• Total Time: 2 hours 30 minutes (includes rising time)

Quick Ingredients

• 3 1/4 cups (390 g) bread flour
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons instant yeast
• 1 1/4 teaspoons kosher salt
• 1 cup (240 ml) whole milk, warmed to 105–110°F (40–43°C)
• 1 large egg, room temperature
• 3 tablespoons (42 g) unsalted butter, melted and cooled slightly
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1 1/2 cups (225 g) diced ham (about 1/4-inch dice)
• 1 1/2 cups (170 g) shredded sharp cheddar cheese
• 1/2 cup (55 g) shredded mozzarella
• 2 tablespoons chopped chives (optional)
• 1 tablespoon melted butter (for topping)

Do This

• 1. Mix flour, sugar, yeast, and salt; add warm milk, egg, butter, Dijon, and garlic powder; knead 8–10 minutes.
• 2. Rise covered until doubled, 60–90 minutes.
• 3. Roll dough to a 9×15-inch rectangle; sprinkle ham, cheddar, mozzarella, and chives.
• 4. Roll up tightly; place seam-side down in a greased 9×5-inch loaf pan.
• 5. Rise until the dough crowns 1 inch over the rim, 45–60 minutes.
• 6. Bake at 350°F (175°C) for 35–45 minutes (tent with foil if browning fast) until 190°F (88°C) inside.
• 7. Brush with melted butter; cool 20–30 minutes before slicing.

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Why You’ll Love This Recipe

• Hearty and meal-worthy: Each slice is packed with savory ham and pockets of melted cheese.
• Big flavor, simple method: A straightforward yeast dough with a cozy, deli-style filling.
• Perfect for sharing: Great for soups, game-day spreads, lunch sandwiches, or a grab-and-go snack.
• Freezer-friendly: Slice it, freeze it, and toast slices whenever you want.

Grocery List

• Produce: chives (optional)
• Dairy: whole milk, unsalted butter, sharp cheddar cheese, mozzarella cheese, egg
• Pantry: bread flour, granulated sugar, instant yeast, kosher salt, Dijon mustard, garlic powder
• Meat: ham (thick-cut deli ham or leftover baked ham both work)

Full Ingredients

For the Dough

• 3 1/4 cups (390 g) bread flour (spooned and leveled)
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons (7 g) instant yeast
• 1 1/4 teaspoons kosher salt
• 1 cup (240 ml) whole milk, warmed to 105–110°F (40–43°C)
• 1 large egg, room temperature
• 3 tablespoons (42 g) unsalted butter, melted and cooled slightly
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder

For the Filling

• 1 1/2 cups (225 g) diced ham (about 1/4-inch dice)
• 1 1/2 cups (170 g) shredded sharp cheddar cheese
• 1/2 cup (55 g) shredded mozzarella (for extra melt)
• 2 tablespoons chopped chives (optional, but great for a mild oniony lift)

For the Finish

• 1 tablespoon melted unsalted butter (for brushing the warm loaf)
• Optional: 2 tablespoons finely grated Parmesan for sprinkling on top during the last 10 minutes of baking

Step-by-Step Instructions

Step 1: Prep the pan and warm the milk

Grease a 9×5-inch loaf pan with butter or nonstick spray. Warm the milk to 105–110°F (40–43°C)—it should feel warm but not hot. If the milk is hotter than 115°F (46°C), let it cool slightly so it doesn’t slow down the yeast.

Step 2: Mix the dough

In a large mixing bowl (or the bowl of a stand mixer), whisk together the bread flour, sugar, instant yeast, and kosher salt. Add the warm milk, egg, melted butter, Dijon mustard, and garlic powder.

Mix until a shaggy dough forms, then knead until smooth and elastic: 8–10 minutes by mixer (dough hook, medium-low) or 10–12 minutes by hand. The dough should be slightly tacky but not sticky; if it’s sticking heavily to the bowl or counter, knead in additional flour 1 tablespoon at a time.

Step 3: First rise (until doubled)

Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover and let rise in a warm spot until doubled in size, 60–90 minutes (timing depends on room temperature).

Tip: If your kitchen is cool, place the bowl in an unheated oven with the light on.

Step 4: Prepare the filling and roll out the dough

While the dough rises, dice the ham into small, even pieces (about 1/4-inch) so it distributes easily. Shred the cheeses (pre-shredded cheese works, but freshly shredded melts more smoothly).

Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll into a 9×15-inch rectangle with the short side facing you.

Step 5: Fill, roll, and shape the loaf

Evenly sprinkle the ham, cheddar, mozzarella, and chives over the dough, leaving a 1-inch border along the top edge so the seam seals well.

Starting from the short edge closest to you, roll the dough into a tight log. Pinch the seam closed. For the neatest loaf (and fewer cheese leaks), tuck the ends under slightly.

Place the log seam-side down in the prepared loaf pan.

Step 6: Second rise (until lofty)

Cover the pan lightly and let the loaf rise until the dough crowns about 1 inch above the rim of the pan, 45–60 minutes.

During the last 15 minutes of rising, preheat the oven to 350°F (175°C).

Step 7: Bake until deeply golden and set

Bake at 350°F (175°C) for 35–45 minutes, until the loaf is a deep golden brown. If the top is browning too quickly, tent loosely with foil after about 25–30 minutes.

For best accuracy, check doneness with an instant-read thermometer inserted into the center of the loaf (avoid hitting a pocket of melted cheese): the bread is done at 190°F (88°C).

Step 8: Finish, cool, and slice cleanly

Remove the loaf from the oven and brush the top with 1 tablespoon melted butter. Let the bread cool in the pan for 10 minutes, then turn it out onto a rack.

Cool for at least 20–30 minutes before slicing. This helps the cheese set slightly and keeps the slices from compressing.

Pro Tips

• Dice ham small: About 1/4-inch pieces distribute better and help the loaf slice neatly.
• Seal the seam well: Leaving a 1-inch border and pinching firmly reduces cheese leakage.
• Use a thermometer: Aim for 190°F (88°C) in the center for a fully baked, not-gummy loaf.
• Tent with foil if needed: Cheese and milk-rich dough can brown quickly; foil prevents an over-dark crust.
• Slice with a serrated knife: Gentle sawing gives clean slices without tearing the cheese pockets.

Variations

• Jalapeño Ham and Cheese Bread: Add 1/3 cup finely diced pickled jalapeños (well drained) and swap half the cheddar for pepper jack.
• Swiss and Rye-Style: Replace 1/2 cup of the bread flour with rye flour, use shredded Swiss, and add 1 teaspoon caraway seeds.
• Everything Bagel Top: Brush with beaten egg before baking and sprinkle with 1–2 tablespoons everything seasoning for a bold crust.

Storage & Make-Ahead

Let the loaf cool completely, then store tightly wrapped at room temperature for 2 days. For longer storage, refrigerate up to 5 days (reheat slices to bring back tenderness). To freeze, slice the loaf, wrap slices individually, and freeze in a bag for up to 2 months. Toast or warm slices in a 325°F (163°C) oven for 8–12 minutes until hot and the cheese is gooey again.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 290 calories, 13 g protein, 32 g carbohydrates, 12 g fat, 6 g saturated fat, 620 mg sodium, 1 g fiber, 3 g sugar.