Best 6 Savory Gruyère Bread With Ham Recipes

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Indulge in a symphony of flavors with our savory Gruyère bread with ham, a delectable delight that combines the richness of Gruyère cheese, the smokiness of ham, and the warmth of fresh herbs. This artisan bread is a perfect marriage of textures, featuring a crispy crust that yields to a soft, fluffy interior, generously filled with Gruyère cheese and diced ham. Each bite is an explosion of savory goodness, enhanced by the aromatic notes of thyme and parsley. Whether you enjoy it as a hearty breakfast, a satisfying lunch, or an elegant appetizer, this Gruyère bread with ham is sure to tantalize your taste buds and leave you craving more.

In addition to the main recipe, this article features a collection of equally enticing recipes that showcase the versatility of bread and cheese. Discover the classic French onion soup, a comforting broth brimming with caramelized onions, Gruyère cheese, and crusty bread. Experience the rustic charm of a hearty ham and cheese sandwich, elevated with a tangy Dijon mustard spread. Delight in the cheesy goodness of mozzarella sticks, a crispy appetizer that's perfect for parties or a quick snack. And for a sweet treat, indulge in a decadent chocolate babka, a rich and flavorful pastry swirled with chocolate and topped with a crunchy streusel topping.

Check out the recipes below so you can choose the best recipe for yourself!

FRENCH SAVORY HAM AND GRUYERE QUICK BREAD



French Savory Ham and Gruyere Quick Bread image

This easy, delicious French Savory Ham and Gruyere Quick Bread is the ultimate treat to bake for lunch or as part of a bigger spread inspired by sun-drenched French summers. This easy version of a popular cake salé is simple to make, and is adaptable enough to enjoy made with leftover ham or cheese.

Provided by Stephanie Wilson

Time 1h10m

Number Of Ingredients 11

1 3/4 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon freshly cracked pepper
1/4 teaspoon tarragon
1/8 cayenne
3 large eggs
1/3 cup milk
1/3 cup olive oil
1 cup diced ham
1 1/2 cups coarsely grated gruyere cheese

Steps:

  • Preheat the oven to 350-degrees and butter a loaf pan. Set aside.
  • In a large bowl, whisk together flour, baking powder, salt, pepper, tarragon, and cayenne.
  • In a separate bowl, lightly whisk the eggs and then add the milk and olive oil. Whisk together.
  • Using a spatula, fold the wet ingredients into the dry ingredients until mostly combined. It's important not to overmix. Fold in the ham and grated cheese.
  • Transfer batter to the prepared loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean or with a few crumbs attached.
  • Allow the bread to cool in the pan about 5 minutes before transferring to a rack to cool. Before taking the loaf out of the pan, run a knife along the edges to release the loaf. Allow the bread to cool about 30 minutes before serving.

SAVORY HAM AND GRUYÈRE BREAD



SAVORY HAM AND GRUYÈRE BREAD image

Categories     Cake     Bake

Yield 20 slices

Number Of Ingredients 10

Unsalted butter, softened, for brushing pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
6 ounces baked ham, cut into 1/4-inch dice (about 1 1/4 cups)
6 ounces Gruyère, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice.

Steps:

  • 1. Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter. 2. In a large bowl, whisk flour with baking powder, salt and pepper. 3. In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil. 4. Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese. 5. Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup. 6. Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through. 7. Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.

SAVORY GRUYèRE BREAD WITH HAM



Savory Gruyère Bread With Ham image

The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.

Provided by Melissa Clark

Categories     cookbooks     Bread     Cheese     Ham     Green Onion/Scallion

Number Of Ingredients 11

4 tablespoons (½ stick/56 grams) unsalted butter, melted and cooled, plus more for the pan
2½ cups (325 grams) all-purpose flour, plus more for the pan
1½ teaspoons baking powder
1 teaspoon fine sea salt
½ teaspoon baking soda
1 cup (180 grams) coarsely chopped ham
3 tablespoons thinly sliced scallions, white and green parts (optional)
1 tablespoon chopped fresh thyme leaves
2 cups (8 ounces/198 grams) grated Gruyère or sharp cheddar cheese
2 large eggs
1 cup (240 milliliters) buttermilk

Steps:

  • Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
  • In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
  • Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
  • Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.

HAM AND CHEESE QUICK BREAD



Ham and Cheese Quick Bread image

This savory loaf is delicious served slightly warm, or toasted the next day and lightly buttered or topped with egg salad for a festive lunch or snack.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 15

Nonstick cooking spray
2 cups all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
2 1/4 teaspoons dry mustard
1/2 teaspoon kosher salt
Pinch cayenne pepper
3/4 cup plus 1 tablespoon milk
1/3 cup vegetable oil
2 tablespoons honey
3 eggs
One 6-ounce piece deli ham, finely chopped (about 1 1/4 cups)
1 cup shredded gruyere cheese, lightly packed (about 3 ounces)
1/2 cup finely diced (about 1/4-inch) havarti or gruyere cheese (about 2 ounces)
2 scallions, chopped

Steps:

  • Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.
  • In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.
  • Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.
  • Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.

SAVORY HAM AND GRUYèRE BREAD



Savory Ham and Gruyère Bread image

Provided by Jane Sigal

Categories     easy, side dish

Time 1h30m

Yield About 20 slices, or 4 dozen mini muffins

Number Of Ingredients 10

Unsalted butter, softened, for brushing pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
6 ounces baked ham, cut into 1/4-inch dice (about 1 1/4 cups)
6 ounces Gruyère, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice

Steps:

  • Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter.
  • In a large bowl, whisk flour with baking powder, salt and pepper.
  • In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil.
  • Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese.
  • Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup.
  • Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through.
  • Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 207 milligrams, Sugar 0 grams, TransFat 0 grams

SAVORY GRUYERE-OLIVE BREAD



Savory Gruyere-Olive Bread image

Provided by Melissa Clark

Categories     side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

Olive oil, for greasing pan
210 grams all-purpose flour (1 3/4 cups)
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
3/4 cup mayonnaise
1 large egg
1/3 cup milk
4 ounces Gruyere cheese, grated (1 cup)
3 tablespoons pitted, chopped kalamata olives

Steps:

  • Heat the oven to 350 degrees. Grease an 8-inch loaf pan.
  • In a large bowl, whisk together the flour, baking powder, salt and pepper. In a separate bowl, whisk together the mayonnaise, egg and milk. Fold the wet mixture into the dry until just combined. Fold in the cheese and olives.
  • Scrape the batter into the loaf pan and smooth the top with a spatula. Bake until golden and firm, 40 minutes. Let bread cool in the pan for 5 minutes. Run a knife around the edge of the pan and over turn onto a wire rack. Cool 20 minutes before slicing and serving.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 5 grams, Sodium 296 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the bread will be.
  • Make sure the butter and buttermilk are cold before you start. This will help to create a flaky crust.
  • Be careful not to overwork the dough. Overworking the dough will make it tough.
  • Let the bread rise in a warm place until it has doubled in size. This will ensure that the bread is light and airy.
  • Bake the bread until it is golden brown and crusty.
  • Let the bread cool slightly before slicing and serving.

Conclusion:

This savory Gruyère bread with ham is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover ham and it is also a great bread to serve at parties or potlucks. The bread is also freezer-friendly, so you can make it ahead of time and freeze it for later. When you are ready to serve it, simply thaw it overnight in the refrigerator or at room temperature for a few hours.

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