This loaf is a replacement for a ham and cheese pull-apart from a local bakery my kids love. I’ve been making this loaf as an accompaniment to “slop” recipes like chili and soups. I’ve made variations of this style of stuffed bread over the years but was never thrilled with the results until I stumbled across a genius fold technique wherein the dough is stuffed, rolled, then cut in half and braided. This technique allows the cheese to spread and ooze throughout the loaf instead of being confined to a tight swirl inside the loaf.
This loaf is a replacement for a ham and cheese pull-apart from a local bakery my kids love. I’ve been making this loaf as an accompaniment to “slop” recipes like chili and soups. I’ve made variations of this style of stuffed bread over the years but was never thrilled with the results until I stumbled across a genius fold technique wherein the dough is stuffed, rolled, then cut in half and braided. This technique allows the cheese to spread and ooze throughout the loaf instead of being confined to a tight swirl inside the loaf.