Ham and Brie Bread
Chunks of brie cheese and ham stud this moist quick bread. Top a slice with fig jam for a sweet and salty snack.
Servings 12 servings
Calories 225kcal
Ingredients
- 1 oz grated parmesan cheese or 1/4 cup
- 14 oz all- purpose flour or 3 cups
- 1 Tbsp baking powder
- 1/4 tsp ground cayenne pepper
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 8 oz brie
- 8 oz ham
- 8 fl oz milk or 1 cup
- 3 Tbsps melted butter or 1/2 butter & 1/2 bacon grease
- 1 egg lightly beaten
- 6 oz sour cream or 3/4 cup
Instructions
- Preheat oven to 350℉. Spray loaf pan with cooking oil. Dump the parmesan into the pan and turn to coat all sides of the pan with cheese. Tap out the excess cheese and reserve for later.
- Chop up the ham into uniform small chunks no larger than 1/2 inch in size. Pat with paper towels to remove excess moisture. Chop up the brie into slightly larger chunks and trim away any of the white mould. Set these aside, covered.
- In a large bowl, whisk together the flour, baking powder, cayenne, salt, and pepper. Add the brie and ham and gently toss with a rubber spatula until well combined. Set aside.
- In a medium bowl, whisk the milk, melted and cooled butter, and sour cream. Now add the egg and whisk until combined.
- Make a well in the dry ingredients and pour the wet ingredients into it. With the rubber spatula, gently fold ingredients together. The dough will be very thick. If it is too dry, add a tablespoon of milk (2 if necessary) and combine.
- Dump the batter into the prepared loaf pan. Use the rubber spatula to gently spread the dough until it is in all corners and the top is even.
- Sprinkle the reserved parmesan on top of the dough and bake for 60- 70 minutes. Check on the bread towards the end and tent with foil if it begins to get too brown.
- Allow the bread to cool in the pan for 10 minutes before removing. To remove, slide an angled spatula or knife around the edge of the bread to loosen, then invert the pan.
- Cool completely before slicing. It takes great with fig jam spread on a slice.
Notes
- I like to layer the ham between paper towels and two plates while I prep the rest of the ingredients.