Step 1

Combine the yeast, sugar and 320ml warm water in a small bowl. Set aside in a warm place for 5 mins or until the mixture is frothy.

Step 2

Use an electric mixer fitted with a dough hook to combine flour, salt, oil and yeast mixture. Beat on low speed for 5 mins or until dough is smooth and elastic. Transfer to an oiled bowl, turning to coat. Cover and set aside in a warm, draught-free place for 1 hour or until doubled in size.

Step 3

Preheat oven to 200°C. Grease a 12cm x 22cm (base measurement) loaf pan and line with baking paper, allowing sides to overhang. Turn dough onto a lightly floured surface. Roll out the dough to a 30cm x 50cm rectangle.

Step 4

Divide the ham into 20 portions. Cut cheese into 20 pieces. Spread bechamel or cheese sauce evenly over dough. Arrange ham over the sauce, arranging in 4 rows of 5 pieces. Top with cheese. Spread mustard over cheese. Use a large sharp knife to cut into 20 rectangles. Form 1 stack by layering 4 rectangles. Repeat to make 5 stacks. Arrange upright in prepared pan. Drizzle with marmalade or glaze. Place on a baking tray.

Step 5

Bake for 35-40 mins or until golden brown. Set aside in pan for 5 mins to cool. Transfer to a serving platter. Serve warm or at room temperature.