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!
Recipe type: Bread
Cuisine: American
Serves: 2 loaves
  • 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
  1. In a large bowl, stir together the flour, salt and yeast.
  2. Add the water and using a Danish whisk or wooden spoon stir together until the mixture resembles a shaggy dough.
  3. 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.
  4. Add ham and cheese, mix into the dough well and chill the dough.
  5. After dough is ready, preheat oven to 450° degrees.
  6. 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.
  7. Spray pan with non-stick spray and sprinkle with cornmeal.
  8. While dough is resting, put your dutch ovens into the preheated oven for 30 minutes.
  9. After the 30 minutes are up carefully remove the dutch oven and dump the bread dough into the hot pan.
  10. Replace the cover and bake for 30 minutes covered. Then remove the cover and bake for an additional 15 minutes uncovered.
  11. The bread slices best if you allow it to cool for 1 hour before cutting into it.
  12. Bread will be golden, crusty and delicious!
*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.
Recipe by Cheery Kitchen at