CHEESE, CHIVE & HAM TEAR-AND-SHARE BREAD
Bake this satisfying pull-apart loaf, stuffed with oozy cheese, mustard and ham. You can use any cheese you have in the fridge
Provided by Esther Clark
Categories Side dish, Snack
Time 1h15m
Yield 18 small rolls
Number Of Ingredients 13
Steps:
- Pour the milk into a pan and add the sugar and butter. Warm gently, swirling the pan until the butter has melted. Set aside until lukewarm.
- Tip the salt, mustard, flour and yeast into a large mixing bowl and stir. Make a well in the centre, then pour in the beaten eggs and milk mixture. Swiftly mix with a wooden spoon to make a rough dough, then tip onto a lightly floured surface and knead for 10-15 mins until elastic and springy. Alternatively, knead in a stand mixer for 7-10 mins using the hook attachment. Lightly oil a large mixing bowl. Put the dough in the bowl and cover loosely with a tea towel. Leave in a warm place for 1½-2 hrs or until doubled in size.
- Knock the dough back on a lightly floured surface by lightly punching and briefly kneading it. Sprinkle over half the cheese, all of the chives and all the ham. Knead the dough until the ham and cheese are well distributed. Divide the dough into 18 equal-sized balls. Pinch the bottoms to create uniform, round balls. Line a baking sheet with baking parchment and draw a 25cm round template on the parchment (a large dinner plate works well for this). Arrange the dough balls in concentric circles in the circle you have drawn. Fill each gap with another scattering of cheese. Cover lightly. Leave for 1-1½ hrs or until the dough is risen.
- Heat the oven to 200C/180C fan/gas 6. Beat the remaining egg and use to lightly brush the dough balls. Sprinkle over most of the remaining cheese, then bake for 25 mins. Sprinkle over the last of the cheese and bake for 5 mins more. Leave to cool a little before serving warm.
Nutrition Facts : Calories 505 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.9 milligram of sodium
HAM, CHEESE AND CHIVE PIE
I thought this pie was lovely! It is meant to make enough for 8 to 10 people, but in normal greedy style I made it for my husband and I (we ate some over 2 meals as it was lovely cold or hot and froze a bit to use for a quick snack one day).
Provided by Karen Pea
Categories Savory Pies
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200c 400f gas mark 6.
- Cut half of one pack of pastry and roll into a rectangle about a 20p coin of thickness (for non-english people this is about 2cm) and 28cmX28cm on a lightly floured surface.
- Lay onto a greased baking sheet and prick well with a fork.
- Bake the pastry case for about 10 or 15 mins until golden brown and and crisp. Leave to cool.
- Meanwhile melt the butter (I did this in a bowl in the microwave) and add the crushed garlic then allow to cool slightly.
- Then mix the butter/garlic with the cheese and bread crumbs.
- Scatter half the cheese mixture onto the cooked pastry base leaving a border of at least 2.5cm.
- Sprinkle over the roughly chopped ham, soured cream and chives.
- Tip the remaining cheese mixture over evenly and sprinkle with the lemon juice.
- Season with salt and pepper.
- Roll out the rest of the pastry into a size 5cm larger than the pastry base (on all sides).
- Use the beaten egg to glaze the edges of the base and then place the newly rolled pastry square over the top of the pie. Push down the edges and trim to fit then scallop the edges with a knife. Glaze the top with egg.
- Bake for around 25-30 mins until golden brown and crisp then serve.
Nutrition Facts : Calories 795.8, Fat 59.7, SaturatedFat 25.5, Cholesterol 108.4, Sodium 449.1, Carbohydrate 40.7, Fiber 1.4, Sugar 1.5, Protein 24.5
HAM & CHEESE PULL-APART BREAD RECIPE BY TASTY
Here's what you need: unsalted butter, French's Dijon Mustard, italian bread loaf, monterey jack cheese, deli ham, gruyère cheese, fresh parsley
Provided by Tayo Ola
Categories Snacks
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190 C).
- In a small bowl, combine French's Dijon Mustard and softened butter.
- Using a serrated knife, cut ¾-inch (2 cm) slices in the bread without cutting all the way through so the bottom of the loaf stays intact (similar to a Hasselback potato).
- Using about half the mixture, brush dijon butter between each bread slice. Reserve the rest of the butter for later.
- Stack a slice of ham on top of a slice of cheese, fold stack in half, and wedge it in between each bread slice so the cheese is against the bread. Repeat with remaining cheese and ham slices.
- Brush remaining dijon butter over loaf and top with shredded Gruyère.
- Wrap loaf in aluminum foil. Bake for 15 minutes, then unwrap the foil and bake for another 5 minutes. Remove from oven, garnish with chopped parsley, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 588 calories, Carbohydrate 26 grams, Fat 38 grams, Fiber 1 gram, Protein 34 grams, Sugar 3 grams
CHEESE CHIVE BREAD
No need to add extra butter or margarine to the dough recipe, the fat content comes from the cheese. I have used fat reduced cheese, and it turned out fine. For best flavour use sharp or medium Cheddar cheese. Enjoy! (I didn't add a cook time, because all bread machines differ).
Provided by Cullinaryjudge
Categories Yeast Breads
Time 10m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Place in order given in bread machine.
- Follow manufactures directions to complete.
Nutrition Facts : Calories 2062.8, Fat 38.8, SaturatedFat 22.4, Cholesterol 90.4, Sodium 3125.9, Carbohydrate 349.5, Fiber 12.3, Sugar 26.3, Protein 72.1
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