Hambread | Recipe

Every single Christmas, I remember having hambread without fail. Recently, on a phonecall with my dad, he said that I can have hambread any time of year, so I made it a little early as I was feeling the need to have some stuffed bread. Hambread is basically a sandwich – loads of ingredients cooked inside a loaf of bread, that you then can slice and eat up – a whole sandwich all in one. It’s also much more than just ham inside bread. I really enjoy hambread warm – but having it cold the next day is also great.

Print Recipe

5 from 2 votes

Hambread

Ingredients

• 1 Pizza Dough uncooked
• Flour for scattering
• 10 slices Provolone Cheese *If in the UK, Leerdammer works
• 10 slices Ham
• 1 pack Pepperoni Slices
• 1 Jar Roasted Red Peppers In water, not oil
• 1 Egg

Instructions

• Pre-heat the oven to 375 F or 190 C
• Roll out your pizza dough into a rectangle on a floured surface. You can make your own bread dough and use that instead, but I just use pizza dough because it's easier
• Cover completed (apart from the very edge) with a layer of ham, then cheese, then pepperoni – in that order.
• If the red peppers are whole, cut them so that they can lay flat. Drain them on paper towels so that they are less wet.
• Add the red peppers on top of the meats and cheeses.
• Roll the dough into a log, tuck in the sides, and place on a tin foil lined baking tray
• Scramble an egg with a spoonful of water and brush the bread until it's completely covered.
• Bake in the oven for 20 to 50 minutes, until the top and bottom are golden-brown.

Hambread is really easy to make, you’ll just need to keep an eye on the bread while it’s in the oven. Often, it’s done after about 30 minutes, but it does depend on how thin the dough is rolled out too. If you find that you don’t have enough slices of meats you can cut the dough to be smaller around it. I wouldn’t double up the meat myself, so just pop leftovers in the fridge for later. We ended up using half the amount of slices listed above this time, but that’s because we made a smaller bread. It’s really just a guide – this recipe. I always put the bottom (seem) of the bread on the tray, so if it splits it doesn’t matter much. When you take the hambread out of the oven, it’s best to let it cool for about 10 minutes before slicing, otherwise the cheese will goop out a lot, and it’s much better to have the cheese in.

This post is a part of our Blogmas series, with each and every post being about Christmas or Winter.