{"id":27052,"date":"2022-05-26T13:45:47","date_gmt":"2022-05-26T05:45:47","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=27052"},"modified":"2022-05-26T13:45:48","modified_gmt":"2022-05-26T05:45:48","slug":"ham-and-cheese-loaf","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/ham-and-cheese-loaf\/","title":{"rendered":"Ham and cheese loaf"},"content":{"rendered":"\n

This ham and cheese loaf was one of my earlier recipes when I started baking bread in my previous restaurant years ago. It is an Asian-inspired recipe stuffed with ham and cheese, top with shredded cheese to create a cheesy crust. It has a soft and moist texture, with a pillowy texture. The loaf is a standalone meal with balanced nutrition.<\/p>\n\n\n\n

This homemade bread has been in popular demand and became one of the favorites on the menu back then. I am glad to share this great recipe and hope you enjoy it.<\/p>\n\n\n\n

\"Make<\/figure>\n\n\n\n

Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

How to make ham and cheese loaf<\/h2>\n\n\n\n

The preparation is divided into three sections. Asian like soft bread with stuffing, likely influenced by the concept of having pao such as Char Siu Bao<\/a> and others. Ham and cheese loaf is a typical example.\u00a0<\/p>\n\n\n\n

A. Prepare the dough<\/h2>\n\n\n\n
  1. First, place all the dry ingredients (bread flour<\/a>, castor sugar, salt) except the active dry yeast in a large mixing bowl<\/a>. Then, mix to distribute the salt and sugar evenly.<\/li>
  2. Dissolve the active dry yeast<\/a> in warm milk. I suggest using room temperature or warm milk rather than cold milk to activate the yeast.<\/li>
  3. Once the yeast has been activated, pour the milk plus one egg into the flour mixture.<\/li>
  4. Mix the ingredients in a large bowl until they start to come together. It is sticky initially but will get more stretchy and less sticky as the flour absorb the milk and egg.<\/li>
  5. Knead the dough with a dough hook attached to an eclectic mixer.<\/a> After about five minutes, the dough will come together and stay clean from the mixing bowl.  <\/li>
  6. Now add the soft butter. Alternatively, you can use olive oil as a healthier alternative.<\/li>
  7. Knead the dough until the butter has been incorporated thoroughly into the dough.<\/li>
  8. Transfer the soft dough to a work surface dusted with flour. Then knead by hand for a minute, and check whether it has achieved the texture that passes the \u2018window-pane\u2019 test. (see note section)<\/li>
  9. Place the dough in a container and cover with a plastic wrap<\/a> or a  wet cloth to proof it until it doubles in size. It will take roughly forty-five minutes, but the actual duration depends on the activity of the yeast.<\/li><\/ol>\n\n\n\n

    Note:<\/h4>\n\n\n\n