Ham-And-Cheese Bread

Three cheeses, chopped ham, and warm spices all baked into one bread machine loaf. Cheddar, Swiss, and Parmesan each bring something different: cheddar melts into gooey pockets, Swiss adds nutty stretch, and Parmesan crisps up wherever it touches the crust.

Dry mustard and paprika are the sneaky flavor boosters here. They don’t make the bread taste mustardy or spicy. Instead, they sharpen the cheese flavor and add a warm, savory undertone that keeps the bread from tasting one-dimensional. It’s the same reason cheese sauces often include a pinch of mustard.

The ham should be chopped small so it distributes evenly through the dough during kneading. Big chunks will cluster together and leave some slices loaded while others have none. Dried onion flakes rehydrate in the warm milk during the mixing cycle and add a mellow sweetness throughout.

Kitchen Tips

• Use warm milk, not hot. Milk above 110°F (43°C) can kill the yeast and leave you with a flat, dense brick.
• Grate the cheese on the large holes of a box grater. Pre-shredded cheese has anti-caking coatings that don’t melt as smoothly.
• This bread is rich, so expect a slightly smaller rise than a plain white loaf. That’s normal and the texture will still be soft.
• Slice it thick and use it for grilled cheese sandwiches or ham melts. The built-in cheese and ham mean you barely need to add anything.

Variations

• Jalapeño ham: Add a tablespoon of diced pickled jalapeños for a spicy kick that pairs well with the cheddar.
• Italian version: Swap the ham for chopped salami and add Italian seasoning for a different savory profile.
• Beer cheese bread: Replace the milk with flat beer for a deeper, pub-style flavor.