Bread 300 g Bread Flour 6 g Instant dried yeast 20 g Sugar 5 g Salt 30 g Unsalted butter (soft) 210-220 g One egg plus whole milk
Filling 100 g Ham (cut into small pieces) 50 g Cheddar Cheese(cut into small pieces)
Topping 50 g Onion (sliced) 5 tbsp Mayonnaise 50 g Gruyère Cheese (Grated)
Put half of the flour and yeast in a bowl, whisk to combine, add the sugar and salt whisk again. Pour the egg and milk mixture into the bowl, use large spoon to mix everything together. Put all the remaining flour in, and knead briefly to bring all the ingredients together. Take the dough out of the bowl and knead, you will see the dough will be elastic after about 5 minutes, add the butter at that time, knead for another 5 minutes or until the dough is soft and pliable.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).
Line a baking paper in the pan and set aside.
Turn out the dough onto a lightly floured surface. Roll out the dough to a rectangle. Scatter ham and cheddar cheese all over the dough and roll the dough toward you starting at the top, gently pressing as you go to form a tight log. Cut the dough into 6 pieces, then place the dough, cut side down in the prepared pan
Preheat the oven to 200°C. Meanwhile mix the topping ingredients together in a bowl (you can adjust the taste or increase the mayonnaise like me).
Let the dough rise until almost double in size; pour the topping over the top. Bake for 10 minutes then reduce the temperature to 180°C and bake for 10-15 minutes more.
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