Directions

For the dough:

1. In a mixing bowl or measuring cup combine warm milk (110 F), yeast, honey, butter or oil, and eggs. Stir and set aside to foam for 3 mins.

2. Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.

3. Continue to knead the dough on medium speed for 12 to 15 minutes.

4. When the dough is soft and shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

5. Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.

Stuffing the bread:

1. When the dough is doubled in volume, transfer it to a well-dusted floured surface. Punch down, and reshape into a ball. Then roll it into a small log.

2. At this point, there is no need for additional flour. So use a light dusting of flour.

3. You can make two small loaves using 7 x 4 x 4-inch pans or one large loaf 13 x 4 x 4-inch loaf pan with this dough. For two small loaves, divide the dough into 2.

4. Roll the dough into a rectangular shape. Spread the slices of ham and cheese. Roll the dough like a jelly roll tucking the sides well.

5. Fold the roll into two for a loaf pan or three if using a flat pyrex pan like me. (as shown in the progress pictures here). Place in a 7 x 4-inch loaf pan or similar baking tray. (I’m using a 4 x 6-inch Pyrex dish)

6. Cover with plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.

Ready to bake:

1. Preheat – 20 minutes before baking & preheat the oven to 380°F /190°C / Gas Mark 5.

2. Brush the bread with a beaten egg. Sprinkle some sesame seeds.

3. If you make two loaves with this dough, bake each for 25 to 30 minutes until you have a nice golden brown. If you make one large loaf, bake for about 50 to 55 minutes until you have a nice golden brown colour.

4. Remove and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.