Publisher Photo
Publisher Photo
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
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

  • 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.
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.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Country Ham Bread in Country Woman March/April 2000, p38

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCountry Ham Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review