Artisan Ham & Cheese Bread
Got leftover ham? Oh, have I got a treat for you! Artisan Ham & Cheese Bread is an awesome way to use some of it, and it freezes well.
Alison and I often hear from people who don’t think they can cook, well friends we know YOU can do this! Get ready to surprise yourself…you’re going to love, love, love, it!!!
First off, your home will smell amazing while it’s baking, hopefully just in time for dinner. Try pairing it with a bowl of steamy soup, a fresh veggie salad, or my man’s favorite, an open faced sandwich, topped with fresh sliced tomatoes. Seriously, it’s heavenly with everything!
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Artisan Ham & Cheese bread is dotted with chunks of ham and cheese just waiting for a slather of soft creamy butter. Oh, and I almost forgot to add it’s ideal for toasting.
“Bread is the king of the table and all else is merely the court that surrounds the king. The countries are the soup, the meat, the vegetables, the salad, but bread is king.” ~ Louis Bromfield
Artisan Ham & Cheese Bread
Simple, rustic, crusty, Italian, Artisan Bread is my favorite bread recipe ever. Missing my New York bakery, I started whipping up my own crusty loaves and rolls, so easy a novice can make it! I think the secret to a great crumb and incredible flavor is long fermentation. The amazing crackling crust that develops makes it hard for others to believe you made it. Forget spending $6 plus on expensive artisan bread when you can make it for pennies. Go ahead, give it a try!
- It’s fair to say making artisan bread is almost labor-free! It takes about 5 minutes to mix up the dough, with no kneading at all. I mix mine in a 8-quart food storage container with a Danish dough whisk, just until it’s incorporated. Next, I just set the plastic lid over the top, (loosely it needs air to rise), set it on my counter and let it rise for 8 to 18 hours.
- Add the ham and cheese and refrigerate, to chill it. This makes it easier to handle, so I generally do this overnight, or bake within 2-3 days. Remove it from the refrigerator and on a floured surface, divide the dough. Now I lightly oil a large stainless steel bowl and add my bread dough for the final rise, covering the bowl with a towel.
- Set your oven to 450˚degrees. Then add your 4 quart or larger heavy lidded pots, (I love my 4-quart Lodge cast iron pots that both fit in the oven together so I can bake 2 loaves at once). Heat them for 30 minutes.
- Remove the pots from the oven carefully. I use my oven gloves that do a great job of protecting my hands. Take off the lids, add the bread dough, just dump it into the pot, cover again and put it back in the the oven. Repeat with the other loaf. Bake for 30 minutes, remove the lids, and bake for 15 minutes more uncovered till it’s golden brown and crusty.
- Remove the bread from the pots to a cooling rack and allow it to cool for 1 hour before slicing and serving.
Artisan Ham & Cheese Bread
Prep time
Cook time
Total time
Simple, rustic, Artisan Ham & Cheese Bread is tender, flavorful, and the easiest, best bread you'll ever make. Friends won't believe you baked it, give it a try!
Author: Renée
Recipe type: Bread
Cuisine: American
Serves: 2 loaves
Ingredients
- 6 cups all-purpose flour, (plus more for dusting)
- 3 cups luke-warm water
- 3 teaspoons kosher salt
- 2 tsp yeast*
- non-stick spray for pot
- cornmeal for pot
- 2 cups sharp cheddar cheese, grated
- 2 cups fully cooked ham, diced
Instructions
- In a large bowl, stir together the flour, salt and yeast.
- Add the water and using a Danish whisk or wooden spoon stir together until the mixture resembles a shaggy dough.
- Cover dough with a plastic lid or plastic wrap. Don't put the lid on tightly, just set it over the bowl and let sit at room temperature for 8-18 hours. Dough will bubble up and rise.
- Add ham and cheese, mix into the dough well and chill the dough.
- After dough is ready, preheat oven to 450° degrees.
- Turn the dough onto a well-floured surface and with floured hands form the dough into a ball. Add to a lightly oiled stainless steel bowl. Cover with a light towel and let the dough rest.
- Spray pan with non-stick spray and sprinkle with cornmeal.
- While dough is resting, put your dutch ovens into the preheated oven for 30 minutes.
- After the 30 minutes are up carefully remove the dutch oven and dump the bread dough into the hot pan.
- Replace the cover and bake for 30 minutes covered. Then remove the cover and bake for an additional 15 minutes uncovered.
- The bread slices best if you allow it to cool for 1 hour before cutting into it.
- Bread will be golden, crusty and delicious!
Notes
*I used a full teaspoon of yeast because I like the flavor in bread. ½ teaspoon will work as well if you do not!
I like salt a lot- I have added up to 3 teaspoons to this recipe and it's been great!
You may want to only make 1 loaf instead of two. Divide the dough and place half of it in the refrigerator, or simply cut the recipe in half.
I like salt a lot- I have added up to 3 teaspoons to this recipe and it's been great!
You may want to only make 1 loaf instead of two. Divide the dough and place half of it in the refrigerator, or simply cut the recipe in half.
If you have a loads of leftover ham, try freezing it in small ziptop bags to flavor soups, salads, or add it to our Au Gratin Potatoes. You may also want to switch out the sausage for ham in our Potato Sausage and Egg Gratin.
Your turn, have you ever made artisan or no-knead bread before? Tell us about it! Thanks as always for reading and please come back Wednesday to see what Alison is cheering about this week. I’ll be sharing another berry treat you will want to share with your family and friends on Friday. It will make Saturday morning your best day of the week! We always look forward to having you here.
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! 
Alison strikes again. Now artisan cheese bread is something I could eat! 🙂 Alison, I seriously love the effort you put up in doing this post and all other posts. When it comes to food, I dare say you have one of the best I have ever seen!
I love making bread.. must be one of my favourite things to bake. I’ve not tried a ham and cheese one but going to put it on my ‘to bake’ list right now.
Oh good, hope you enjoy it Heather, thanks!
I love bread and I love ham and cheese. So this sounds perfect to me. You made a real detailed description of the recipe. It’s almost possible to do it with your eyes closed, step by step. Great kitchen post again, you make me a better wifey =) http://www.sofarsosabine.com
We love to hear that Sabine, thanks!
I have never had the courage to bake my own bread, in my mind I find it very difficult. Your recipe sounds delicious, I can just imagine toasting this bread and adding cheddar cheese on top, to melt. Yummy!
The bread takes about 15 minutes total prep, 45 minutes of baking, and the rest of the time is spent letting the dough rise and ferment. It’s truly the easiest bread you’ll ever make and a great place to start!
looks delicious, I am feeling hungry again. Cheese makes me weak in the knees
I think most people love cheese, thanks!
lovely recipe ! thanks for sharing
You’re very welcome. Thank you for coming to Cheery Kitchen!
This is an interesting recipe. Looks great!
Thank you Valerie.
Wow sounds good perfect to prepare for our family brunch on Sunday’s.
It’s perfect for brunch, enjoy!
As always, great photos and instructions! This artisan bread will make anyone’s mouth drool. Browsing through your posts makes me want to pick up flour etc. in the grocery and start baking.
That’s the goal we have in mind, get baking and thanks Kat!
oh I love cheese bread but this one is quite different compare to the usual cheese bread that I used to eat here… i think what we have here is just a normal yeast bread with melted cheese inside and then they spread butter on top and sprinkled it with sugar..
i think this one … with ham is so delicious and more flavorful… only if my mom knows how to bake.. i would request this pastry dish to her
You’ve got dessert on your mind! That would be yummy…thanks.
The recipe is superb. Very delicious and tasty. Would love to try it out. Thanks for sharing.
Thanks for stopping by and checking out our bread!
Oh my gosh. Bookmarked! I love saving recipes and adding them to my offline collection, especially ones that involve baking or refrigerating things. I love this! It looks delicious too! Will try soon!
Well luckily this bread requires both. Hope you like it Veeyah, thanks!
I love anything related with bread and ham. Your recipe looks amazing and easy to make. Thanks for sharing it with us!
It’s a nice combo and great having you here Ana, thanks!
Another mouthwatering recipe from you. I was at my favorite market this morning and there was a demo of same. .. What cool coincidence. I love your accompanying photos too. Yum!
At your market Elizabeth, did you notice the price? I’m always astounded by how much they charge for this easy bread! Thanks.
I’m always astounded by how much this cost! It is such an easy to do bread! Wouldn’t you agree? As always, you have the most wonderful photos and as always, now I’m hungry.
This is surely my favourite food blog!
Thanks, Raffa! You are so sweet!
My husband would be all over this- I cannot wait to make it for him!
Let us know what you think after you make it!
Greatest, hope you both enjoy it!
I love the lightbox effect on your photos, I have not used that feature so much in my own blog.
The way you share your recipe and the how to’s is so entertaining and simple, I love it! It’ll encourage non chef or culinary artist to try their hands on cooking..
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The best recipes on the internet are found here. I always come here when I am looking for a yummy surprise for me and my family. This ham and cheese bread sounds like a recipe where you poured your heart while making it. Thanks for sharing it.
Thanks Nimi! That means a lot! You just made our day!
Renée you have proven to me that I can indeed bake! I was always more of a chef, preferring lax rules to the fairly stringent measurements of baking, but you have converted me on this one. Thanks for the great post!