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In a measuring cup add the milk, yeast, sugar, and melted butter. Combine well and add the eggs. Set aside for 3 minutes. Tip - There is no need to activate this yeast but I like to make sure my yeast is good and the temperature of the liquid ingredients is just right. That way I don't waste ingredients
Add the flour and salt in the bowl of a stand mixer with the hook attachment.
Pour in the yeast mixture. Combine at medium speed. Scrape the sides of the bowl until no dry flour is seen.
The dough will be soft and sticky. If necessary add the extra flour for kneading.
Continue to knead for about 3 to 5 minutes until you have a smooth, elastic, dough.
Bring the dough together into a ball. Place in an oiled bowl. Brush some oil on the dough to prevent drying.
Cover with a damp cloth or plastic wrap and leave it in a warm place for about 60 to 90 minutes or until double in volume.
Punch down and knead for a few seconds. Divide the dough into two to make two loaves.
Roll the dough into a rectangle shape. Add slices of ham and cheese.
Roll dough like a jelly roll tucking the sides well. Fold the roll into three (as shown in the pictures above).
Place in an 8 x 4-inch loaf pan or similar baking tray. (I'm using a 4 x 6-inch Pyrex dish)
Proof the dough - Cover with a damp kitchen cloth or plastic wrap. Let rest for about 30 mins until almost double in size.
Preheat oven to 190 C / 380 F. Brush with egg wash and sprinkle sesame seeds.
Bake in the preheated oven for 25 to 30 mins.
Let cool in the pan for 10 minutes before you cut it with a bread knife