Two Cheese And Ham French Loaf Recipes

TWO-CHEESE AND HAM FRENCH LOAF

Steps:

• Heat oven to 375°F. Cut 30x18-inch sheet of heavy-duty foil. Cut French bread in half horizontally. Spread cut sides of bread halves with honey mustard. Place bottom half of bread on foil.
• Layer Swiss and Cheddar cheeses, and ham evenly on bottom half of bread. Cover with top half of bread. Wrap tightly in foil using double-fold seals.
• Bake 30 to 35 minutes or until cheeses are melted and loaf is thoroughly heated.
• Carefully unwrap loaf to allow steam to escape. Cut loaf into 6 pieces; serve with preserves for dipping.

HAM AND CHEESE LOAF

Steps:

• Thaw the bread dough overnight, then bring to room temperature before rolling (but don't let it rise).
• Preheat the oven to 325 degrees F. Spray a loaf pan with nonstick cooking spray.
• On a lightly floured work surface, roll the bread dough into a 9-by-12-inch rectangle. When rolling, if the dough springs back, cover with a dry towel and let it rest for 5 minutes.
• Shingle the ham slices onto the dough, leaving a 1/4 inch of exposed dough on all sides. Sprinkle with the cheese and roll the dough into a large log, pinching together the seam and tucking the ends under to seal completely.
• Place the log, seam-side down, in the prepared loaf pan and bake until golden brown and cooked through and the internal temperature is 200 degrees, for 50 minutes to 1 hour.
• Let it sit for at least 10 minutes. Remove from the pan. Slice and serve.

HAM 'N' CHEESE EGG LOAF

Steps:

• In a large bowl, beat eggs until frothy, about 1 minute. Add milk and mustard. Combine the flour, baking powder and salt. Add to the egg mixture and beat until smooth. Stir in bacon, ham and cheeses. Transfer to a greased and floured 9x5-in. loaf pan., Bake, uncovered, at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Let stand for 10-15 minutes before cutting. Run a knife around edge of pan to remove. Slice and serve warm.

HAM AND CHEESE LOAF

Steps:

• Preheat oven to 350°. Unroll dough onto a greased baking sheet; top with the ham, onions and cheeses. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Brush with butter., Bake until golden brown, 30-35 minutes. Let stand for 5 minutes; cut into 1-in. slices. Freeze option: Cool unsliced loaf on a wire rack. Spray a large piece of foil with cooking spray. Wrap loaf in prepared foil and freeze for up to 3 months. To use, thaw at room temperature for 2 hours. Preheat oven to 350°. Unwrap and place on a greased baking sheet. Bake 15-20 minutes or until heated through. Let stand 5 minutes; cut into 1-in. slices.

FRENCH SAVORY CAKE WITH HAM, CHEESE, AND OLIVES

Steps:

• Preheat oven to 350°F (175°C). Grease a 9 x 5-in (23 x 12 cm) loaf pan (see note for other size options). Line the bottom and two longer sides of the pan with a sling of parchment paper.
• In a large mixing bowl, whisk together the flour, baking powder, herbes de Provence, salt, and pepper. In a second bowl, whisk together the eggs, yogurt, and olive oil. Pour the mixture over the dry ingredients and stir, using a spatula, until just combined. Fold in the cheese, ham, and olives. Transfer the batter to the prepared loaf pan. Use the spatula to smooth out the surface.
• Bake until the bread is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Remove from oven and let cool for 15 minutes. Pull on the parchment paper to unmold the cake, running a knife around the pan if necessary. Transfer to a wire rack and let cool completely.
• Slice the bread and serve at room temperature, or warm in a 300°F (150°C) oven for 10 minutes before serving.
• STORAGE: The flavors of this French savory cake keep developing as it sits, which makes it even better the next day. If you can, make it in advance, let it rool completely, then wrap it tightly in plastic wrap. Warm in a 300°F (150°C) oven for 10 minutes before serving.
• French savory cake will keep refrigerated, tightly wrapped, for up to 1 week, or frozen for up to 1 month.
• NOTE: The batter can also be baked in two small loaf pans (6 x 3.5 in / 15 x 9 cm) for about 25 minutes, or in a standard muffin pan. Line the pan with parchment paper cups. Divide the batter between the cups and bake for 20 minutes, or until the savory cupcakes are lightly golden and a toothpick inserted in the center comes out clean.

TWO-CHEESE AND HAM FRENCH LOAF

Steps:

• Heat oven to 375.
• Cut 30x18-inch sheet of heavy-duty foil.
• Cut French bread in half horizontally. Spread cut sides of bread halves with honey mustard. Place bottom half of bread on foil.
• Layer Swiss and Cheddar cheeses and ham evenly on bottom half of bread. Cover with top half of bread. Wrap tightly in foil using double-fold seals.
• Bake 30 to 35 minutes or until cheeses are melted and loaf is thoroughly heated.
• Carefully unwrap loaf to allow steam to escape. Cut loaf into 6 pieces, serve with preserves for dipping.

HAM & CHEESE PULL-APART BREAD RECIPE BY TASTY

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!

HOT HAM AND SWISS FRENCH BREAD SANDWICH

Steps:

• Preheat oven to 400�F. Mix dressing and mustard; spread onto bottom half of roll.
• Fill roll with ham and 2% Milk Singles. Place in shallow baking pan or on baking sheet; cover with foil.
• Bake 8 to 10 minutes or until 2% Milk Singles is melted and sandwich is heated through.

SAVORY GRUYèRE BREAD WITH HAM

Steps:

• Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
• Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
• Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.