Ham and Cheese Bread

Prep Time: 40 minutes
Cook Time: 30 minutes
Course: Snack
Cuisine: Asian
Servings: 1 loaf
I love making tangzhong-style bread which is an incredibly soft bread that is made with a mixture called tangzhong that is cooked to a certain temperature before it’s incorporated into the dough. In this version, I added ham and cheese that bakes inside the bread. The savory bread is so soft and delicious.


  • 2 1/2 cups bread flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup milk
  • 120 g tangzhong (see note)
  • 2 tsp instant yeast
  • 3 tbsp butter cut into small pieces, softened at room temperature
  • 3/4 cup shredded cheese
  • 1/2 cup ham cut into small pieces


  1. Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center. Add in all wet ingredients: milk, egg and tangzhong. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed and knead until your dough comes together and then add in the butter and continue kneading. Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 18-20 minutes. Each mixer may vary.
  2. When the dough is ready, you should be able to take a chunk of dough and stretch it to a very thin membrane before it breaks. When it does break, the break should be form a circle.
  3. Knead the dough into a ball shape. Take a large bowl and grease with oil. Place dough into greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.
  4. Transfer to a clean surface. Divide the dough into four equal portions. Knead into balls. Cover with cling wrap, let rest for 15 minutes.
  5. Roll out each portion of the dough with a rolling pin into an oval shape. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top. Flip dough over with the folds facing down, and flatten dough with rolling pin.
  6. Flip dough over so the folds face up. Add ham and cheese across the dough then use rolling pin to roll the ham and cheese into the dough. Now roll the dough up. (the picture below is one I took of a plain milk bread I made previously without adding ham and cheese.) Place each of the rolls into the bread pan and put a piece of plastic wrap over the rolls. Let them rise until double the size, approximately another 40 minutes.
  7. Beat an egg and brush egg mixture on top to create shiny egg wash finish. Bake at 330°F for approximately 30 minutes.


  • Click here for making tangzhong. The recipe produces more tangzhong than you need for this recipe, but you can keep the extra in the refrigerator for a few days.
  • Recipe adapted from two of Christine’s Recipes here and here, which she adapted from the 65 degrees book
All images and content are © Kirbie's Cravings.

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