Sweet Ham Loaf
I grew up with this bread, I remember my mom, aunt and grandma buys them on a regular basis and it was a staple at home, a sweet fluffy loaf bread studded with occasional bits of sweet ham. It’s one of those breads that no need for any spread, you can have it as a merienda on its own. Many years later I sort of forgotten this as it as I cannot see them sold on supermarkets anymore, even when I visited the Philippines a while back. Then one day I was sort of reminiscing my childhood and this came across my mind and thought of why not make it at home, hence our post today.
This is my first time making them so I sort of like guessed what the ingredients were, it was not perfect like I planned it to be but it was edible. And like most recipes where specially the old ones, I try to perfect them so watch this space because I will definitely update the recipe in the hope of perfecting it, hopefully in a couple of weeks, while is still summer and humid, the perfect time to make those breads.
- 3 slices thick cut champagne ham (roughly 100-150 g)
- ½ cup sugar
- 6 tablespoons butter
- 2 cups high grade flour
- 2 tsp baker’s yeast
- ⅓ cup lukewarm cream
- ½ cup lukewarm milk
- 1 small egg
- 6 tbsp sugar
- 1 tsp salt
- 1 egg
- 1 tsp water
- In a saucepan melt butter then add the ham, cook slowly for 5 minutes in low heat. Add the sugar then continue to cook until it melts.
- Remove from heat then set it aside.
- In a stand mixer combine all bread ingredients, using the dough attachment process the dough and stir for 15 minutes, push the dough together once in a while. Add a bit of flour if it becomes sticky.
- Set aside the mixing bowl with the dough then place a damp towel on top and place in warm spot, leave it for an hour. It should be around 1.5 times the original size.
- Remove the dough from the mixing bowl, deflate then shape into a rectangle. Using a rolling pin flatten to ¾ inch thick. Spread the sweet ham on top then roll the dough to form a long cylinder. Cut the dough into 6 sections then place side by side in a greased loaf pan. Set it aside then let it rise for another hour.
- Combine egg wash in a small bowl. After an hour the loaf would have doubles the size, brush the top of the loaf with egg wash then bake in a 180C preheated oven for 40 minutes or until fully baked.
- Remove from oven, let it cool then serve warm.