Dutch Cheese & Ham Bread

8
Servings
60m
Prep Time
45m
Cook Time
1h 45m
Ready In


"This is a traditional cheese and ham bread from the city of Gouda, Holland. The Dutch are famous for their cheeses. Edam and Gouda (with or without cumin) are named after the towns where they are made. The cheese markets in those towns date back to the Middle Ages and are still conducted in the same manner in the market place. Regional cheeses such as Limburger, Friesian or Maaslander are less available abroad. Matured or old Dutch cheese is also very popular for the intense taste sensation."

Original recipe yields 8 servings
OK
  • FOR STARTER
  • FOR SOURDOUGH
  • FOR FILLING

Nutritional

  • Serving Size: 1 (128.2 g)
  • Calories 260.9
  • Total Fat - 8.7 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 24 mg
  • Sodium - 668.1 mg
  • Total Carbohydrate - 32.8 g
  • Dietary Fiber - 3.7 g
  • Sugars - 0.4 g
  • Protein - 15.2 g
  • Calcium - 202.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.4 mg

For the Starter


Step 1

Place all the ingredients in a bowl and mix well. Cover the bowl with a dish towel and set aside for 16-24 hours, away from drafts in a warmish place in your kitchen.

Sour Dough


Step 2

Mix the ingredients for sourdough together and knead slowly for 10 minutes in an electric mixer with a dough hook attachment. Turn the dough out onto a very lightly greased bowl, cover with plastic wrap and/or towel (away from drafts) and set aside for 1 hour or so until doubled in volume. Punch dough down to release gasses, cover again until it doubles in size.

Step 3

Preheat oven to 200˚C/375˚F.

Step 4

Place the dough on a floured bench and knead by hand for 2 minutes, then add cheeses, and ham. Mix and knead into the dough well. Form into a rustic loaf shape, place on a floured baking tray, cover with a tea towel and rest for a further 20-30 or so minutes (could take longer depending on the temperature in your home), until it has risen and doubled.

Step 5

If you like, lay one or two very thin slices of prosciutto across the top to make it extra tasty. With a sharp knife, make a cut into the top of the bread for it to open up just a little, and place in the oven for 45-50 minutes, or until cooked through and hollow-sounding when tapped on the base.

Step 6

Makes 1 Loaf.

NOTE I: Bread flour has a high protein content (12-15%) which gives the bread good structure. A lower protein flour will give the bread a cakey, crumbly texture.


NOTE II: Gouda with cumin or caraway (or a combination) is called spiced Gouda and is available from Dutch food shops. To compensate for the Spiced Gouda, especially if it is not available in your area, I would toast some cumin seeds (or caraway or combo) and add them whole to the dough. If adding them whole is not your thing, you can quickly run them through a coffee or spice grinder, for a slight grind.


Tips & Variations


No special items needed.

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