Homemade Ham and Cheese Bread

In a mixing bowl or measuring cup combine warm milk (110 F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 mins.Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.

Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.

Knead - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes

When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

Leave in a warm place. Let rise for 60 to 90 minutes until double in volume. Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.

When the dough is double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log. Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour

You can make two small loaves using 7 x 4 x 4-inch pans or one large loaf 13 x 4 x 4-inch loaf pan with this dough. For two small loaves, divide the dough into 2.

Roll the dough into a rectangle shape. Spread the slices of ham and cheese. Roll dough like a jelly roll tucking the sides well. Pro tip - you can add more or less ham and cheese than mentioned in the recipe.

Fold the roll into two for a loaf pan or three if using a flat pyrex pan like me. (as shown in the progress pictures here). Place in a 7 x 4-inch loaf pan or similar baking tray. (I'm using a 4 x 6-inch Pyrex dish)Pro tip - the measurements given here are just guidlines. As long as the dough is about half the pan leaving enough space for the dough to double you can use any baking pan you have.

Cover with a plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.Pro-tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.

A 20 minutes before baking, preheat the oven at 380°F /190°C / Gas Mark 5

Brush the bread with a beaten egg. Sprinkle some sesame seeds. Pro-tip- Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden color. If you can't use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.

If you make two loaves with this dough bake each for 25 to 30 minutes until you have a nice golden brown. If you make one large loaf, bake for about 50 to 55 minutes until you have a nice golden brown color. Pro tip - when baked the internal temperature of the bread should be about 195 F. The bread will have a hollow sound on the bottom when tapped.

Remove and let cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.Pro-tip - do not leave the loaf on the tray for too long as the steam will make the bread soggy on the bottom. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out.