Ham and Mayonnaise Bread

Name: Ham and Mayonnaise Bread
Yield: 10 servings
Cuisine: American
Ingredients: 250 grams Bread (strong) flour; 1 tsp Dry yeast; 2 tbsp Sugar; 1/2 tsp Salt; 125 ml Lukewarm water (35 °C ); 25 grams Beaten egg; 20 grams Unsalted butter; 10 slice Ham; 1 Ketchup; 1 Japanese Mayonnaise; 1 dash Dried parsley; 1 Egg wash for glazing the tops - use the egg left over from making the dough.

cookpad.japan @cookpad_jp

I made a type of bread that my children love.

These are delicious topped with cheese instead of mayonnaise.
Use black pepper instead of dried parsley for a grown-up flavor!
When you are eating these the next day, wrap them up in plastic wrap and heat them in the microwave for 30 seconds just before eating, and they'll be soft and delicious. Recipe by EnjoyKitchen

I made a type of bread that my children love.

cookpad.japan @cookpad_jp

I made a type of bread that my children love.

Saved

Ingredients

10 servings

For the bread dough:
250 gramsBread (strong) flour
1 tspDry yeast
2 tbspSugar
1/2 tspSalt
125 mlLukewarm water (35 °C )
25 gramsBeaten egg
20 gramsUnsalted butter
For the filling and topping:
10 sliceHam
1Ketchup
1Japanese Mayonnaise
1 dashDried parsley
1Egg wash for glazing the tops - use the egg left over from making the dough.

Saved

Steps

1

Put all the bread dough ingredients in a bread machine, set to the "dough" program and leave it up to the machine until the end of the 1st rising. It takes about 15 minutes for the kneading, and 40 minutes for the rising. The amount shown in this photo is double the amounts indicated in the recipe.
2

When the 1st rising is done, take the dough out of the machine, divide into 10 portions, round off each portion and leave to rest for 10 to 15 minutes. Cover with plastic wrap to prevent the dough from drying out.
3

Press down on each ball of dough to flatten, and put on some ketchup as shown.
4

Place a slice of ham on the edge of the dough as shown here, and roll up the dough. Pinch the end seam tightly.
5

Make a cut with a moistened knife about 1/3 of the way down on each roll. Place the rolls on a kitchen parchment paper lined baking tray. Cover with plastic wrap.
6

Leave for 40 minutes for the 2nd rising. (They should double in volume.)
7

Brush the tops with beaten egg, and squeeze some mayonnaise in the slits that you cut. Sprinkle with some dried parsley, and bake in a 180°C oven for 15 minutes to finish.