I have eaten so much meat over Christmas and in the last few days, dinner tonight is a-la-simple-and-almost-meat-free. I didn't say it was healthy - I just cannot face another big chunk of meat ... read, white or any other colour in between right now.
Thought I would whip up a ham & cheese bread (with no yeast of course - as I really have no patience in kneading bread or waiting for the yeast to activate and make it rise). The result ... yes a much heavier bread than normal, but what the hell, when you are enjoying it with melted White Wine & Garlic Camembert Cheese for dinner!
So I have used cheddar cheese and some smokey ham, but you could use a great Serrano Ham or even a salami diced small - anything with a punch of flavour! Chives and thyme also work really well in this recipe - so open the fridge and see what is desperately needing to be 'removed' after the Festive Season.
Baked Ham & Cheese Bread
Serves 4 - 6
425g self-raising flour
1 tsp baking powder
150g + 10g mature cheddar cheese, grated
6 - 8 slices smoked ham
2 spring onions, finely chopped
1 tsp paprika
1 tsp mustard powder
1/2 tsp salt
Few grinds of black pepper
200ml cold water
Mix flour, baking powder, salt and cheese in a bowl with a wooden spoon. Roll all ham slices into a single tube and cut thin strips. Add ham to the bowl. Snip spring onions finely and add as well. Season with paprika, mustard powder, salt and pepper and mix through.
Add water and stir with a wooden spoon until all is mixed well. Smooge a little with your hands and then make a big round ball with the dough. Flatten the ball a little to allow for even cooking and place on a greased baking tray. Cut 3 slits into the top of the bread to allow it to breath whilst baking. Sprinkle with remaining 10g of cheese.
Bake for 35 - 38 minutes at 200'C or until a skewer removes clean. Wrap warm bread in a clean kitchen towel and wait to serve.
~ Michelle ~