Cheese & Ham Toast
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Tools
- Bread maker (with kneading, fermentation, and baking functions)
- Rolling pin
- Spatula (for spreading dressing)
- Sharp knife (for cutting dough)
- Parchment paper (optional, for easy cleanup)
Step-by-Step Instructions
1. First Kneading (Developing Initial Gluten)
Add Group 1 ingredients to the bread bucket in this order:
Chilled milk → egg → sugar → milk powder → condensed milk → fresh yeast (make a small well in the flour to place yeast, avoiding direct contact with salt) → high-gluten flour → salt.
Select the bread maker’s Function 15 (dedicated kneading mode) and set the time to 20 minutes.
Result: The dough should form a rough ball with no dry flour visible.
Hot Weather Tip: If temperatures exceed 25°C (77°F), transfer the dough (in the bucket) to the refrigerator for 2 hours to hydrate—this prevents premature fermentation.
Chilled milk → egg → sugar → milk powder → condensed milk → fresh yeast (make a small well in the flour to place yeast, avoiding direct contact with salt) → high-gluten flour → salt.
Select the bread maker’s Function 15 (dedicated kneading mode) and set the time to 20 minutes.
Result: The dough should form a rough ball with no dry flour visible.
Hot Weather Tip: If temperatures exceed 25°C (77°F), transfer the dough (in the bucket) to the refrigerator for 2 hours to hydrate—this prevents premature fermentation.
2. Second Kneading (Developing Elastic Gluten)
Add the softened butter (Group 2) to the dough. Select Function 15 again and knead for another 20 minutes.
Key Check: After kneading, the dough should stretch into a thin, elastic membrane (when pulled gently, it won’t tear easily; if it does, the edge should be smooth, not jagged). This ensures the bread will be fluffy yet chewy.
Key Check: After kneading, the dough should stretch into a thin, elastic membrane (when pulled gently, it won’t tear easily; if it does, the edge should be smooth, not jagged). This ensures the bread will be fluffy yet chewy.
3. First Fermentation (Primary Proofing)
Shape the dough into a smooth ball with your hands (tuck edges under to form a tight surface). Place it back in the bread bucket.
Select the bread maker’s Function 19 (fermentation mode) and set the time to 20 minutes.
How to Test: The dough will puff slightly but not double in size—this is a "pre-fermentation" to relax the gluten.
Select the bread maker’s Function 19 (fermentation mode) and set the time to 20 minutes.
How to Test: The dough will puff slightly but not double in size—this is a "pre-fermentation" to relax the gluten.
4. Resting & Dividing the Dough
Transfer the dough to a lightly floured surface. Gently press to release air, then reshape into a ball. Cover with a damp cloth and let it rest for 20 minutes (this relaxes the gluten, making rolling easier).
Divide the dough into 2 equal portions (use a kitchen scale for precision, ~300g each).
Divide the dough into 2 equal portions (use a kitchen scale for precision, ~300g each).
5. Shaping & Adding Fillings
For each dough portion:
- Use a rolling pin to flatten the dough into a rectangle (~20cm × 15cm). Flip it over (so the smoother side is down, helping the roll hold shape).
- Roll it gently to lengthen it slightly (~25cm × 15cm).
- Layer 3 ham slices over the dough, leaving a 1cm border on all sides.
- Sprinkle half the shredded cheese evenly over the ham.
- Squeeze 2-3 tbsp salad dressing in a zigzag pattern over the cheese.
- Roll the dough tightly from one long edge to the other, like a jelly roll. Pinch the seam firmly to seal (use a little water if needed to help it stick).
6. Second Fermentation (Final Rise)
Line the bread maker’s bucket with parchment paper (optional, for easy demolding).
Use a sharp knife to cut each rolled dough into 2 equal pieces (4 pieces total). Place them cut-side up in the bucket, leaving space between them.
Let the dough rise at room temperature (or use the bread maker’s fermentation mode) until it fills 70-80% of the bucket (about 30-40 minutes).
Critical Note: Avoid over-fermenting—if it rises too much, the bread may "burst" during baking (as the creator experienced).
Use a sharp knife to cut each rolled dough into 2 equal pieces (4 pieces total). Place them cut-side up in the bucket, leaving space between them.
Let the dough rise at room temperature (or use the bread maker’s fermentation mode) until it fills 70-80% of the bucket (about 30-40 minutes).
Critical Note: Avoid over-fermenting—if it rises too much, the bread may "burst" during baking (as the creator experienced).
7. Baking
- Finish the topping: Squeeze a little extra salad dressing over each dough piece and sprinkle with the remaining cheese (or Parmesan for a crispy top).
- Place the bucket back in the bread maker. Select Function 24 (baking mode), set to medium browning, and bake for 45 minutes.
- Halfway through baking (20-25 minutes), check the color—if the top is browning too quickly, loosely cover with foil.
8. Serve
Once baked, immediately remove the bread from the bucket. Let it cool for 5-10 minutes (this helps the structure set). Tear into pieces to enjoy the "cheese pull" effect—best served warm!
Pro Tips for Success
- Cheese Selection: Use low-moisture mozzarella for the filling—it melts beautifully and stretches more than fresh mozzarella.
- Dough Temperature: Keep the dough cool during kneading (especially in warm kitchens) to prevent yeast from activating too early—this ensures better gluten development.
- Sealing the Roll: Pinch the seam tightly and tuck the ends under to prevent filling from oozing out during baking.
Final Texture & Taste
The bread has a delicate, fluffy crumb with a slight chew. The melted cheese creates that iconic "stretchy pull," while the ham adds savory saltiness—both perfectly balanced by the soft, milky dough. The salad dressing adds a creamy tang, making every bite rich and satisfying. It’s no wonder the creator calls it "the ultimate savory toast"!