Today, I’m going to be making, Ham and Cheese bread.
Isn’t it look so delicious?!
I am starting the Japanese Bread Series come in every month!
I have introduced you to some Japanese bread, and you guys love it.
What exactly is Japanese bread?
Japanese bread is soft and moist, and have a variety of filling and toppings.
Because we live on rice, we love ”moist” texture. We adjust the texture of bread to our liking, and developed the filling to our taste.
Ham and cheese bread is one of those uniquely developed Japanese bread. You can find it in almost all of the Japanese bakery.
And don’t miss the way of shaping!
Ham & Cheese bread
- 250 g bread flour
- 20 g sugar
1 ½ tbsp
- 3 g salt
- 3 g instant dry yeast ⅔ tsp
- 35 g unsalted butter 3 tbsp
- 1 large egg
- 130~140 ml whole milk 3/5 cup
- ¼ onion
- 8 slices ham
- ½ cup shredded cheese processed mozzarella
- dried parsley
- 3 tbsp mayonnaise
- Butter, milk, the egg should be at room temperature.
- Beat your egg in a bowl. Add in milk and mix well.
- Put your bread flour into a medium-size bowl. Add sugar and salt, stir to mix. Add in yeast and mix. Yeast should not directly contact with salt because the salt might kill the yeast.
- Add 1/3 of your egg and milk mixture in a slow and steady stream. Toss to distribute. Add the rest of the egg-milk mixture in two times and toss to distribute each time. Save a little amount of egg-milk mixture to adjust the consistency.
Add the rest of the mixture to dryer part.
When the dough comes together in one lump, cover with a piece of plastic. Leave it 10 mins to relax the gluten. You can shorten the kneading time by resting the dough.
- After 10 mins, take out the dough onto your working surface.
Knead until smooth for 3 mins. If it is too sticky to handle, dust with some flour. But do not add too much. Keep in mind that the Japanese bread dough should be on the stickier side. That makes soft and moist bread.
- Spread the dough, add creamed butter. Fold in and knead until the bread dough comes back together. It takes about 2 mins.
Pinch the dough and your dough stretches thinly almost see through the other side, finish kneading.
Shape into a ball put it in a greased bowl.
Cover with plastic, let it sit on a warm place for 45 to 50 mins until the dough rises double in bulk.
- Meanwhile, let's prepare the toppings. Slice your onion thinly along the grain. Separate the ham carefully. Set aside until used.
- After 50 mins, the dough should look like this. Poke the center with your dusted forefinger, and the hall stays as it is, it's good to go. If the hall shrink, you need to rise it for 10 or 15 mins more. If the dough deflates, it is over fermented.
- Take out the dough onto a dusted working surface. Shape into a log, and divide into 8 equal portions.Shape into balls, and cover with a plastic to prevent from drying.
- 〈shaping〉 Take one dough and roll out to cover the ham in diameter.Place a slice of ham in the center. Roll it up by tucking the dough.Pinch to seal the dough.
Put each end together. Cut the center, attach the end still. Open the cutting side and put in on a cupcake liner.
- Preheat the oven for 200℃.
After 45 mins, the bread roll looks puffy. Drizzle mayonnaise, top with sliced onion and cheese. Sprinkle dried parsley leaves. Pop them in the oven for 15 mins.Rotate the tray in a halfway through. Bake until golden and smells good.Take out onto a rack. Enjoy while still warm!