Hamn Cheese Picnic Bread Recipes

HAM AND CHEESE QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.
• Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.
• Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.

HAM'N CHEESE PICNIC BREAD

Steps:

• In a small bowl, dissolve yeast in warm water and let stand until fully dissolved and creamy (this will take close to 10 minutes).
• In a large mixing bowl, combine the dissolved yeast mixture, with the flour, butter, egg, sugar and salt and mix this well.
• When the dough has come (pulled) together, turn it out onto a lightly floured surface and knead until nice and smooth.
• This will take around 7-8 minutes.
• Lightly oil a large mixing bowl, place the dough in this bowl and turn to coat the dough with oil.
• Cover with a damp cloth and set aside to rise in a warm place until it has doubled in volume.
• This will take approximately 1 hour.
• Preheat your oven to 400 degrees F (200 degrees C).
• Combine ham, cheese, pimento, and olives in a medium bowl, and set aside.
• Deflate the dough and turn it out onto a lightly floured surface.
• ROll or pat the dough into a 10x14 inch rectangle.
• Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle.
• Evenly spread the filling mixture over the center of the rectangle.
• Fold the short ends of the rectangle over the filling.
• Starting from one of these ends-- alternately stretch strips so that they overlap diagnally.
• Transfer the loaf to a lightly greased baking sheet, cover with damp cloth and set aside to rise until doubled in volume.
• This will take around 40 minutes or so.
• Bake for 20 to 30 minutes or until golden brown.

HAM AND CHEESE PICNIC BREAD

Steps:

• In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes.
• Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Combine the ham, cheese, pimento, and olive in a medium mixing bowl; set aside.
• Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
• Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.

MAKE-AHEAD HAM AND CAPRESE PICNIC SANDWICH

Steps:

• Add the olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a mixing bowl and whisk to combine. Then add the tomato and coat in the dressing. Set aside.
• Slice the loaf of bread in half through the center and open it like a book, cut side up. Remove some of the crumb from the bread and use for something else.
• Spoon 3 tablespoons of the tomato dressing over the bottom half of bread. Place the ham on top of the bottom half of bread in an even layer. Top the ham with the mozzarella and season with a pinch of salt and pepper. Layer the tomatoes on top of the mozzarella. Top the tomatoes with the basil. Drizzle the remaining tomato dressing on the top half of the bread. Place the top on and wrap the sandwich tightly with plastic wrap.
• Refrigerate the sandwich for 3 to 4 hours. Unwrap and cut into 6 pieces when ready to serve.

HAM'N CHEESE SUPPER BREAD

Steps:

• Heat oven to 375.
• Pam 10 inch pie plate.
• Mix baking mix, ham, onion, eggs, milk, oil, mustard and 3/4 cups cheese.
• Spread in pie plate.
• Sprinkle with rest of cheese and the sesame seed.
• Pour butter over top.
• Bake 35-40 minutes.
• Serve immediately.

FIG & SERRANO HAM PICNIC BREAD

Steps:

• Tip the bread mix into a large mixing bowl with the shredded sage and 1 tsp freshly ground black pepper. Put 2 tbsp of the oil and the garlic in a jug with the amount of water stated on the bread mix pack. Stir the liquid into the dry ingredients with a wooden spoon, then bring the dough together with your hands and knead for 5 mins on a floured surface until smooth. Return to the mixing bowl, cover with oiled cling film and leave to rise until doubled in size.
• Punch the dough a few times to knock out the air, then divide into 8 portions. Roll each to a flattish bap shape on a lightly floured surface and arrange in a roughly 20 x 30cm roasting tin. Toss the whole sage leaves, figs, onion and ham with 1 tbsp of the oil, then scatter these over the top. Use your fingers to press the toppings into the bread a little, and spread the bread to fill any gaps. Cover loosely with oiled cling film and leave to rise for 20 mins until it has puffed up.
• Heat oven to 180C/160C fan/gas 4. Drizzle over the remaining oil, sprinkle with sea salt and black pepper, and bake for 30 mins until risen, golden and crisp on top. Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Pack back into the tin to transport to a picnic, and tear the bread into 8 portions.