Prep Time:  45 minutes, plus proving        |        Cook Time:  25 minutes        |        Serves:  8

Ingredients

• 125ml Farmdale milk, slightly warmed
• 25g White Mill caster sugar
• 2 x 7g sachets dried instant yeast
• 450g White Mill plain flour, plus a little extra for shaping
• 1 tsp salt
• 2 Lodge Farms free range eggs, beaten
• 75g Beautifully Butterfully butter, softened, plus extra for greasing pan
• 75g Colway seeded mustard
• 150g Berg boneless ham portion, finely diced (you can also use Berg cooking bacon for this)
• 175g Westacre Vintage cheese, grated
• 10g chives, cut into 1cm length
• 1 Lodge Farms free range egg yolk
• 2 tsp Farmdale milk

Method

1. For the dough, place the tepid milk into a bowl with the sugar and yeast. Stir to combine and set aside for 5 minutes or until frothy.
2. Place the flour and salt into the bowl of a stand mixer with the dough hook attached. Add the frothy mixture and mix. Once combined into a shaggy dry mix, add the eggs and butter. Mix for 3-4 minutes or until the dough is coming away from the sides of the bowl. Form into a rough ball and place into a lightly oiled bowl. Cover loosely and set aside in a warm place to prove for 1 hour.
3. Brush a 23cm springform cake tin with butter. Or to be extra safe you can also line it with baking paper. Place the rested dough onto a clean work surface and knead until smooth. Roll into a rectangle, roughly 30 x 40cm. Spread with mustard, then scatter the ham, cheese and chives evenly on top.
4. Roll lengthways, pushing the dough firmly to create a tight log. Cut the log into 8 even sized pieces and place them in the prepared tin. Cover and set aside to prove for 45 minutes.
5. Meanwhile, preheat oven to 180°C (or 160°C   fan forced ovens). Whisk the egg yolk and milk together and brush it over the proven dough. Season the top with salt and pepper. Bake for 25 minutes or until cooked through and nicely golden.
6. Remove from the oven and leave in the tin for 10 minutes. Gently remove the sides of the tin and place onto a cooling rack. Serve hot, warm or at room temperature.

Tip: It’s very easy to make this vegetarian. Simply omit the ham and add sundried tomato, olives or roasted capsicum strips.

Optional: You can replace the mustard with pesto or chutney.