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Ham and Cheese Bread


By Frugal Antics of a Harried Homemaker (Visit website)







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.  


Ham and Cheese Bread (adapted from Martha Day's Complete Baking)
1 pound all purpose flour (can use 1/2 whole wheat)
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp black pepper
3 ounces ham, chopped
1 ounce freshly grated Parmesan or Romano cheese
2 Tbsp freshly chopped parsley
2 Tbsp dijon mustard (it called for Meaux mustard, but this is Smalltown, AZ, folks...no Meaux)
1 1/2 cups buttermilk 
milk for glaze, along with extra cheese
Preheat oven to 400 degrees (200 C or gas 6). Flour 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.




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