Publisher Photo
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.

Ingredients

  • 2 tablespoons plus 1 cup cornmeal, divided
  • 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 (no substitutes), melted
  • 1 to 2 teaspoons coarsely ground pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 5 to 5-1/2 cups all-purpose flour
  • 2-1/2 cups ground fully cooked ham
  • HERB BUTTER:
  • 1 cup butter (no substitutes), softened
  • 1 cup chopped chives
  • 1/2 cup minced fresh parsley
  • 2 tablespoons lemon juice
  • Dash pepper

Directions

Grease two 9-in. round baking pans. Sprinkle each with 1 tablespoon cornmeal; set aside. In a large mixing bowl, dissolve yeast in water. Add buttermilk, egg, sugar, butter, pepper, salt, cayenne, 3 cups flour and remaining cornmeal, beat until smooth. Beat in ham. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 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. Divide in half; shape into two round loaves. Place 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 to cool. In a small mixing bowl, combine herb butter ingredients. Serve with the bread. Store bread and butter in the refrigerator. Yield: 2 loaves (2/3 cup butter).
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Country Ham Bread in Country Woman March/April 2000, p38

Nutritional Facts

1 slice: 190 calories, 9g fat (5g saturated fat), 32mg cholesterol, 302mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 5g protein.

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  • 2 tablespoons plus 1 cup cornmeal, divided
  • 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 (no substitutes), melted
  • 1 to 2 teaspoons coarsely ground pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 5 to 5-1/2 cups all-purpose flour
  • 2-1/2 cups ground fully cooked ham
  • HERB BUTTER:
  • 1 cup butter (no substitutes), softened
  • 1 cup chopped chives
  • 1/2 cup minced fresh parsley
  • 2 tablespoons lemon juice
  • Dash pepper
  1. Grease two 9-in. round baking pans. Sprinkle each with 1 tablespoon cornmeal; set aside. In a large mixing bowl, dissolve yeast in water. Add buttermilk, egg, sugar, butter, pepper, salt, cayenne, 3 cups flour and remaining cornmeal, beat until smooth. Beat in ham. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 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. Divide in half; shape into two round loaves. Place 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 to cool. In a small mixing bowl, combine herb butter ingredients. Serve with the bread. Store bread and butter in the refrigerator. Yield: 2 loaves (2/3 cup butter).
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Country Ham Bread in Country Woman March/April 2000, p38

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