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Whenever I bought ham and cheese buns from bakeries, I often find that they are very “conservative” in the amount of ham in the buns. Usually they consist of ham bites which are “too little for my comfort”. So this weekend, I made ham and cheese buns, using one whole piece of ham and an abundant of cheddar cheese for each bun. And I must say, they are real delicious ! Savouring on a whole of ham and cheese on a home-made bun is indeed a far cry from the store-bought ones.
Other than grated cheddar cheese topping, I added mayonnaise too. It goes pretty well with the ham and cheese.
I realised I make savoury bread more often than any other kinds of bread. I guess this is because I can eat it straight away without much hassle, as compared to a toast/sandwich white bread. And very often, both of us can’t finish a whole loaf of white bread before its expiry. So as much as possible, savoury breads are still very much on the top of the list if I were to make bread.
I will be submitting this entry to Aspiring Bakers #8 – Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious.
Here’s a picture of the soft bread rolled with ham and topped with cheddar cheese and mayonnaise.
Recipe adapted from <Magic Bread> by Alex Goh, using overnight sponge dough method. I have halved the recipe and made 8 of these 60g dough each.
Basic Sweet Bread Dough (Original Recipe)
100g bread flour
70g boiling water
300g bread flour
100g plain flour
20g milk powder
9g instant yeast
175g cold water
Fillings & Toppings
Chicken Ham Slices
Grated Cheddar Cheese
Spring Onion (Diced) – I replaced this with shredded parsley instead.
1) Add the boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2) Mix B until well-blended. Add in C and knead to form rough dough. Add in A and knead until well-blended.
3) Add in D and knead to form elastic dough.
4) Let it proof for 40 minutes.
5) Divide the dough into 60g each and mould it round. Let it rest for 10 minutes then flatten it. Place a slice of ham on top.
6) Roll it up and fold into half. Cut the centre and open it up.
7) Place it onto a greased pan. Let proof for 45 minutes or until double its size.
8) Egg wash the surface. Place some grated cheese and spring onion (shredded parsley) on top, pipe some mayonnaise onto it.
9) Bake at 190 degrees C in the middle shelf of the oven for 12-15 minutes.