Peppery Wisconsin Havarti & Smoked Ham Bubble Bread

Source: Wisconsin Milk Marketing Board

Yield: 24 servings; bubble loaf

Printer Friendly

Nutritional Information:
Nutritional Information

Ingredients

•	Peppery Wisconsin Havarti & Smoked Ham Bubble Bread

•	1 lb. Frozen SYSCO Classic white bread dough, thawed

•	6 oz. SYSCO Brand Havarti cheese with Casa Solana jalapeņo pepper, shredded

•	2 oz. SYSCO Reliance smoked ham, diced

•	3 tbsp. SYSCO Classic butter, melted

•	NOTE: Baked as a ring or loaf, full-size or miniature, to be sliced or pulled apart, this whimsical bread says "signature" all the way; try it on brunch-, soup-, and sandwich-bar setups near fruity-sweet or subtle-savory spreads.

Preparation

1.	Roll dough out on floured surface to 12-inch circle. Sprinkle with cheese and ham evenly. Knead to blend ingredients.

2.	Divide dough into twenty four 1-ounce balls. Dip each into butter and arrange 12 balls in bottom of 9-inch angelfood cake pan, spacing 1/4 inch apart in pan. Repeat with remaining balls to make second layer. Cover pan and let rise until dough doubles, about 1 hour.

3.	Bake at 375°F about 30 minutes until golden brown. Unmold to release from pan. Cool on wire rack. Allow 1 slice for each serving.