Winexpert LE20 Pull Apart Ham and Guyere LoafPair with Winexpert LE20 Double Noir :
Click Here to Order WineWE 2020 Limited Edition Double Noir (California & New Zealand)INGREDIENTS:
1 1/2 cups water
1 tsp traditional active
3 cups all-purpose flour
2 tsp salt,
1/4 cup mayonnaise,
1 tbsp each Dijon mustard,
and dried onion flakes,
1 large clove garlic,
1 tsp fresh rosemary
2 cups grated Gruyere or
white Cheddar cheese
3 oz deli ham slices,
Chopped parsley (optional)
Directions: (Yields 4-6 Servings)
Stir water with yeast in a large bowl; let stand for 10 minutes or until foamy.
Add flour and salt; stir until a shaggy dough forms. Cover bowl with plastic
wrap. Let stand at room temperature for 2 hours.
Turn dough onto a well-floured surface; gently shape into a round (dough will
be sticky, so flour hands). Transfer round to a piece of parchment; cover with
Preheat oven to 450°F. Place a Dutch oven with a lid (clay or stainless steel
that is safe at high heat) in the oven to preheat for 30 minutes.
Once Dutch oven is preheated, remove plastic wrap and place dough on
parchment in pot; cover and bake for 30 minutes. Uncover and bake for
10 to 15 minutes or until crust is deep golden. Cool completely.
Blend mayonnaise with mustard, onion flakes, garlic and
rosemary; stir in cheese until coated. Cut 4 to 5 slices almost
all the way through the loaf; give loaf a quarter turn and
repeat to make a crosshatch pattern. Slather cheese
mixture into crevasses and tuck in pieces of ham all
over. Wrap loaf in foil.
Preheat oven to 400°F. Bake for 40 minutes or
until cheese is melted and gooey. Carefully
unwrap loaf and place on a cutting
board; garnish with parsley (if using).