Ham, gruyere & mustard pull-apart bread

This delicious bread is still good the next day (if it lasts that long) – just warm it in a microwave. Using an electric mixer with a dough hook is the easiest – and least messy way – to handle the eggy dough.

3⁄4 cup milk

50g butter, chopped

3 tsp caster sugar

3 tsp active dry yeast

375g plain flour

1⁄4 tsp salt

2 eggs

250g ham, chopped into small pieces 1⁄2 red onion, finely sliced

11⁄2 cups grated gruyere cheese

1⁄2 cup fresh sage leaves, chopped

1⁄4 cup mayonnaise

2 tbsp wholegrain mustard

Place milk and butter in a small saucepan and place over a low heat until the butter has melted. Take off heat and allow to cool to room temperature.

Add sugar and yeast to cooled milk and whisk to combine. Leave about 15 minutes or until the surface is foamy.

Place flour, salt, egg and yeast mixture in the bowl of an electric mixer with a dough hook attached and beat for 5 minutes or until mixture is smooth.

Transfer dough to a lightly greased bowl, cover with plastic wrap and set aside for 30 minutes or until doubled in size.

While the dough is rising, prepare the remaining ingredients: chop the ham, slice the onion, grate the cheese and chop the sage. Combine the mayonnaise and mustard in a small bowl.

Roll out the dough onto a floured surface to a 30cm x 25cm rectangle.

Spread the mustard mixture over the dough then sprinkle over the ham, red onion, cheese and sage.

Roll up the dough, starting from the longest edge. Cut into 10-12 rounds and place into a lightly greased baking dish – we used a 30cm round dish but a rectangle or even a baking tray is fine.

Cover with plastic wrap and leave for 30 minutes or until doubled in size. Heat oven to 200C.

Remove plastic and bake bread for 20-25 minutes or until cooked through and golden. Serve warm.

Serves 6-8