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Ham & Cheddar Breakfast Loaf

Holiday 2011
201106034.jpg
food and drink

BY: Emily Richards

Flaky pastry with ham and cheddar is a perfect start to a relaxing morning during theholidays. Making it the morning-of can take too much time, but with this recipe you won’thave to: it will be waiting in the fridge for you to pop into the oven and the family willwake up to the aroma of a great breakfast!

2½ cups (625 mL) all-purpose flour
½ cup (125 mL) shredded old cheddar
3 tbsp (45 mL) finely diced red pepper
2 tbsp (30 mL) chopped fresh parsley
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) baking powder
¼ tsp (1 mL) salt
¾ cup (175 mL) butter, cubed
¾ cup (175 mL) milk (approx.)

FILLING
3 tbsp (45 mL) Dijon mustard
½ cup (125 mL) fi nely chopped ham
½ cup (125 mL) shredded old cheddar
½ tsp (2 mL) freshly ground black pepper
1 tbsp (15 mL) butter, melted

1 Combine flour, cheddar, red pepper, parsley, sugar, baking powder and salt in a large bowl. Using pastry blender or fingertips, cut in butter until mixture resembles coarse crumbs. Add milk all at once, stirring with fork to make a soft, slightly sticky dough.

2 Knead dough on lightly floured surface about 10 times. Pat dough into ½-inch-thick (1-cm) rectangle about 13 x 10 inches (33 x 25 cm).

3 For filling, spread mustard over dough. Sprinkle evenly with ham, cheddar and pepper.Roll up dough jelly-roll style and pinch seam. Place in greased and parchment-paperlined 9 x 5-inch (2-L) loaf pan.

4 Preheat oven to 400°F (200°C).

5 Brush loaf with butter and bake loaf for about 50 minutes or until golden brown, puffed and cake tester inserted in centre comes out clean. Let cool slightly before slicing.

Makes 12 slices

What to Serve

LCBO#:20188
$29.70  
201106034.jpg
food and drink

Ham & Cheddar Breakfast Loaf

Holiday 2011

BY: Emily Richards

Flaky pastry with ham and cheddar is a perfect start to a relaxing morning during theholidays. Making it the morning-of can take too much time, but with this recipe you won’thave to: it will be waiting in the fridge for you to pop into the oven and the family willwake up to the aroma of a great breakfast!

2½ cups (625 mL) all-purpose flour
½ cup (125 mL) shredded old cheddar
3 tbsp (45 mL) finely diced red pepper
2 tbsp (30 mL) chopped fresh parsley
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) baking powder
¼ tsp (1 mL) salt
¾ cup (175 mL) butter, cubed
¾ cup (175 mL) milk (approx.)

FILLING
3 tbsp (45 mL) Dijon mustard
½ cup (125 mL) fi nely chopped ham
½ cup (125 mL) shredded old cheddar
½ tsp (2 mL) freshly ground black pepper
1 tbsp (15 mL) butter, melted

1 Combine flour, cheddar, red pepper, parsley, sugar, baking powder and salt in a large bowl. Using pastry blender or fingertips, cut in butter until mixture resembles coarse crumbs. Add milk all at once, stirring with fork to make a soft, slightly sticky dough.

2 Knead dough on lightly floured surface about 10 times. Pat dough into ½-inch-thick (1-cm) rectangle about 13 x 10 inches (33 x 25 cm).

3 For filling, spread mustard over dough. Sprinkle evenly with ham, cheddar and pepper.Roll up dough jelly-roll style and pinch seam. Place in greased and parchment-paperlined 9 x 5-inch (2-L) loaf pan.

4 Preheat oven to 400°F (200°C).

5 Brush loaf with butter and bake loaf for about 50 minutes or until golden brown, puffed and cake tester inserted in centre comes out clean. Let cool slightly before slicing.

Makes 12 slices

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