During the festive season, finding the perfect appetizer can be a delightful challenge. The Cheesy Ham and Bread Wreath stands out as a crowd-pleasing option that combines the warmth of homemade bread with the savory flavors of cheese and ham. This dish not only looks beautiful on a holiday table but also offers a comforting, gooey texture that beckons guests to indulge.
Ingredients
Scale:
3 ½ cups all-purpose flour
1 packet (2 ¼ teaspoons) instant yeast
1 teaspoon salt
1 tablespoon sugar
1 cup warm milk (110°F/43°C)
¼ cup unsalted butter, melted
1 large egg
1 cup diced ham
2 cups shredded cheese (cheddar, mozzarella, or a mix)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
1 egg, beaten (for egg wash)
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, combine 3 ½ cups of all-purpose flour, 1 packet of instant yeast, 1 teaspoon of salt, and 1 tablespoon of sugar. Mix well until the dry ingredients are evenly distributed.
In a separate bowl, whisk together 1 cup of warm milk, ¼ cup of melted butter, and 1 large egg. Ensure the milk is warm but not hot to activate the yeast effectively.
Pour the wet ingredients into the dry mixture and stir until a dough begins to form. Transfer the dough onto a lightly floured surface.
Knead the dough for about 5-7 minutes until it becomes smooth and elastic. You may need to add a bit more flour if the dough is too sticky.
Place the kneaded dough into a greased bowl, cover with a damp cloth, and allow it to rise in a warm place for about 1 hour, or until it doubles in size.
While the dough is rising, prepare the filling. In a mixing bowl, combine 1 cup of diced ham, 2 cups of shredded cheese, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of black pepper. Mix thoroughly and set aside.
Once the dough has risen, punch it down to release the air, then roll it out on a floured surface into a rectangle, about ¼ inch thick.
Spread the ham and cheese mixture evenly over the dough, leaving a small border around the edges.
Starting from one long side, roll the dough tightly into a log. Pinch the edges to seal.
Cut the log into 12 equal pieces and arrange them in a circular pattern on a greased baking sheet, forming a wreath. Ensure they are slightly touching.
Cover the wreath with a kitchen towel and let it rise again for about 30 minutes.
Preheat your oven to 375°F (190°C). Brush the top of the wreath with the beaten egg for a golden finish.
Bake for 25-30 minutes, or until the bread is golden brown and the cheese is bubbling. Remove from the oven and allow to cool slightly.
