Print Options

Back to Ham-Stuffed Bread >

Include these items:

Taste of Home Logo

Ham-Stuffed Bread

 Ham-Stuffed Bread
I made this hearty bread at our daughter's wedding years ago. It caught on so well that I now serve it at all of our special-occasion events.
14 ServingsPrep: 50 min. + rising Bake: 20 min.

Ingredients

  • 1 tablespoon active dry yeast
  • 1 cup warm milk (110° to 115°)
  • 1 egg
  • 1/2 cup vegetable oil
  • 1/2 teaspoon salt
  • 2-3/4 to 3-1/4 cups King Arthur Unbleached All-Purpose Flour
  • FILLING:
  • 1 small onion, chopped
  • 1/3 cup vegetable oil
  • 2 medium tomatoes, chopped
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • 1/2 pound fully cooked ham, chopped
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon dried oregano

Directions

  • In a large bowl, dissolve yeast in warm milk. Add the egg, oil and
  • salt and 2 cups of flour. Beat until smooth. Stir in enough
  • remaining flour to form a stiff dough. Place in a greased bowl,
  • turning once to grease top. Cover and let rise in a warm place until
  • doubled, about 1 hour.
  • Meanwhile, in a large skillet, saute onion in oil until tender. Add
  • the tomatoes, garlic, salt and pepper. Cook over medium heat until

2 of 2

Ham-Stuffed Bread (continued)

Directions (continued)

  • liquid is absorbed, about 30 minutes. Remove from the heat. Stir in
  • the ham, vinegar and oregano. Cool.
  • Punch dough down. Turn onto a lightly floured surface; roll into a
  • 14-in. x 12-in. rectangle. Spread filling over dough to within 1/2
  • in. of edges. Roll up jelly-roll style, starting with a long side;
  • pinch seam to seal and tuck ends under. Place seam side down on a
  • greased baking sheet. Do not let rise.
  • Bake at 375° for 18-22 minutes or until golden brown. Remove from
  • pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1
  • loaf.
Nutritional Facts: 1 serving (1 slice) equals 247 calories, 15 g fat (2 g saturated fat), 26 mg cholesterol, 268 mg sodium, 21 g carbohydrate, 1 g fiber, 7 g protein.