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Country Ham Bread Recipe

I often serve wedges of this hearty bread warm from the oven with my zesty herb butter and a simple tossed salad for dinner. My husband and teenage son just love it!—Sue Stamper, Grayson, Kentucky

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Country Ham Bread Recipe

Prep: 25 min. + rising Bake: 25 min.

Yield: 32 Servings

25 25 50

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm buttermilk (110° to 115°)
1 egg
3 tablespoons sugar
3 tablespoons butter, melted
1 to 2 teaspoons coarsely ground pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup plus 2 tablespoons cornmeal, divided
5 to 5-1/2 cups all-purpose flour
2-1/2 cups ground fully cooked ham
HERB BUTTER:
1 cup butter, softened
1 cup chopped chives
1/2 cup minced fresh parsley
2 tablespoons lemon juice
Dash pepper

Directions

In a large bowl, dissolve yeast in warm water. Add the buttermilk, egg, sugar, butter, pepper, salt, cayenne, 1 cup cornmeal and 3 cups flour; beat until smooth. Beat in ham. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a round loaf. Sprinkle two greased 9-in. round baking pans with remaining cornmeal. Place loaves in prepared pans. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks.
In a small bowl, beat the butter, chives, parsley, lemon juice and pepper. Serve with bread. Store ham bread and herb butter in the refrigerator. Yield: 2 loaves (2/3 cup butter).

Editor's Note: Warmed buttermilk will appear curdled.

Nutritional Facts 1 serving (1 slice) equals 190 calories, 9 g fat (5 g saturated fat), 32 mg cholesterol, 302 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Country Ham Bread in Country Woman March/April 2000, p38