Continuing along with Martha Day’s Complete Baking, here is a ham and cheese quick bread that is so hearty, it could be a meal all in itself. She calls it Parma Ham and Parmesan Bread, but because I used Romano cheese and regular deli honey ham, I don’t think I can get away with that. I served it for breakfast after putting a slice of Cheddar cheese on each slice and throwing it under the broiler for a few minutes. The ham flavor really came through. The bread texture is that of a buttermilk biscuit.
This bread is a freestyle loaf. I am sure you could put it into a loaf pan, but the baking time would go up a bit because the loaf would be thicker. I liked the idea of slapping it down on a baking sheet and molding it into a loaf. It seems more homey.
Can you see all of that ham? The parsley was mostly for looks, but I think it added a nice touch. You could always change out the herb to something a bit stronger. In fact, a little bit of onion powder would have been yummy and Swiss cheese instead of the Romano/Parmesan would also have been nice.
(adapted from Martha Day’s Complete Baking)
1. Info for Ham and Cheese Bread
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Ham and Cheese Bread
- 1 pound all purpose flour (can use ½ whole wheat)
- 1 Tbsp baking powder
- 3 ounces ham, chopped
- 1 ounce freshly grated Parmesan or Romano cheese
- 2 Tbsp freshly chopped parsley
- 2 Tbsp Dijon mustard
- 1½ cups buttermilk
- milk for glaze, along with extra cheese
- Preheat oven to 400 degrees (200 C or gas 6).
- Grease a baking sheet.
- Place flour in a bowl with baking powder, salt, pepper, ham, cheese and parsley.
- Combine mustard and buttermilk and pour over the flour mixture.
- Stir quickly to form a soft dough.
- Put a little more flour on the counter and knead briefly.
- Transfer to the baking sheet and form into an oval loaf.
- Brush with milk and sprinkle with extra cheese.
- Bake 25-30 minutes or until it sounds hollow when tapped underneath.
- Cool before cutting.