Ham And Cheese Crispy Bread Food

CRUNCHY HAM AND CHEESE

Steps:

• Butter one side of each slice of bread. Spread mustard over the unbuttered side of two slices; layer each with one slice of cheese, ham, tomato, remaining cheese and remaining bread, buttered side up. , In a shallow bowl, whisk the eggs, milk and onion powder. Place potato chips in another bowl. Dip each sandwich into egg mixture, then coat with potato chips. , In a large nonstick skillet or griddle coated with cooking spray, toast sandwiches for 4 minutes on each side or until golden brown.

HAM AND CHEESE CRISPY BREAD

Steps:

• For the crust:.
• Place warm water in a bowl. Add yeast and sugar. Let it 'proof' for 5 minutes or so, until the yeast froths.
• Stir in the oil, then work in the flour. Knead until smooth, and divide dough in half. Preheat the oven to 350* F.
• Lightly oil a 16" baking sheet. Roll half of the dough out into a 15" square. The dough will be very thin, but the oil should prevent it from sticking to the baking sheet. (You may need to sprinkle a little flour on the dough to keep the rolling pin from sticking.).
• Repeat with the remaining dough and another pan.
• Blend together the mayo and mustard, and spread in a thin layer over the crusts.
• Chop the ham into small pieces and distribute evenly over the 2 crusts.
• Shred the cheese, and divide evenly over the 2 crusts.
• Bake for 15 - 20 minutes, until crust is golden and crispy. Enjoy.

HAM AND CHEESE QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.
• Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.
• Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.

GRILLED HAM-AND-GRUYERE-CHEESE SANDWICHES

Steps:

• Butter 4 slices rye bread; place 2 slices, buttered side down, on a work surface. Top each with 2 slices ham and 1/2 cup grated Gruyere cheese. Top with 2slices bread, buttered side up. Cook in a skillet over medium until sandwiches are lightly toasted on both sides and cheese melts, 5 minutes.

CHEESE, CHIVE & HAM TEAR-AND-SHARE BREAD

Steps:

• Pour the milk into a pan and add the sugar and butter. Warm gently, swirling the pan until the butter has melted. Set aside until lukewarm.
• Tip the salt, mustard, flour and yeast into a large mixing bowl and stir. Make a well in the centre, then pour in the beaten eggs and milk mixture. Swiftly mix with a wooden spoon to make a rough dough, then tip onto a lightly floured surface and knead for 10-15 mins until elastic and springy. Alternatively, knead in a stand mixer for 7-10 mins using the hook attachment. Lightly oil a large mixing bowl. Put the dough in the bowl and cover loosely with a tea towel. Leave in a warm place for 1½-2 hrs or until doubled in size.
• Knock the dough back on a lightly floured surface by lightly punching and briefly kneading it. Sprinkle over half the cheese, all of the chives and all the ham. Knead the dough until the ham and cheese are well distributed. Divide the dough into 18 equal-sized balls. Pinch the bottoms to create uniform, round balls. Line a baking sheet with baking parchment and draw a 25cm round template on the parchment (a large dinner plate works well for this). Arrange the dough balls in concentric circles in the circle you have drawn. Fill each gap with another scattering of cheese. Cover lightly. Leave for 1-1½ hrs or until the dough is risen.
• Heat the oven to 200C/180C fan/gas 6. Beat the remaining egg and use to lightly brush the dough balls. Sprinkle over most of the remaining cheese, then bake for 25 mins. Sprinkle over the last of the cheese and bake for 5 mins more. Leave to cool a little before serving warm.

HAM & CHEESE BREAD

Steps:

• Preheat oven to 350 degrees.
• Spray a 10x15 inch pan with Pam and set aside.
• In a large mixing bowl, combine all ingredients.
• Spread into greased pan and bake for 20 to 25 minutes or until done.

HAM AND CHEESE PICNIC BREAD

Steps:

• In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes.
• Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Combine the ham, cheese, pimento, and olive in a medium mixing bowl; set aside.
• Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
• Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.

HAM & CHEESE PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190 C).
• In a small bowl, combine French's Dijon Mustard and softened butter.
• Using a serrated knife, cut ¾-inch (2 cm) slices in the bread without cutting all the way through so the bottom of the loaf stays intact (similar to a Hasselback potato).
• Using about half the mixture, brush dijon butter between each bread slice. Reserve the rest of the butter for later.
• Stack a slice of ham on top of a slice of cheese, fold stack in half, and wedge it in between each bread slice so the cheese is against the bread. Repeat with remaining cheese and ham slices.
• Brush remaining dijon butter over loaf and top with shredded Gruyère.
• Wrap loaf in aluminum foil. Bake for 15 minutes, then unwrap the foil and bake for another 5 minutes. Remove from oven, garnish with chopped parsley, and serve immediately.
• Enjoy!