Croque Monsieur Monkey Bread

There are few things more comforting than a soft, warm, grilled ham and cheese, also known as the classic French croque monsieur sandwich. In this version from our chef/partner Jennifer Latham, the ham and cheese are folded into and between a soft dough for maximum cheesiness and flavor. The monkey bread technique is a little bit like a cinnamon roll but tastes like a ham and cheese croissant. Either way, this recipe makes a great savory option for a holiday breakfast table or slow Sunday brunch.

Sponge

1 cup (210 g) room temperature water

1 packet (2 1/4 teaspoons, 7g) active dry yeast

2 cups (260 g) bread flour

Dough

All the sponge from above

2/3 cup (140 g) room temperature water

2 teaspoons (10 g) extra-virgin olive oil

1 tablespoon (9 g) kosher salt

2 cups (260 g) bread flour

Ham and Cheese Filling

1 cup (12-ounces) shredded Gruyere cheese

3/4 cup (12-ounces) chopped cured ham

1/2 bunch fresh thyme, leaves picked and roughly chopped

2 tablespoons freshly cracked black pepper

4 tablespoons unsalted butter, melted

For the sponge:

Place 1 cup water and yeast in the bowl of a stand mixer. Stir well with a spatula and let stand for about two minutes. Add the 2 cups bread flour. Mix until well combined (alternately, mix by hand with a wooden spoon or spatula). Cover bowl and let rest in a warm place until doubled in size, about an hour and a half.

For the dough:

Add 2/3 cups water, olive oil and salt to the bowl with the sponge in it. Stir until the sponge is broken up a bit and the salt is dissolved.

Add the additional 2 cups of bread flour. Mix in a stand mixer fitted with the dough hook on medium speed for 1 minute, then use a spatula or a bowl scraper to scrape the bottom of the bowl to make sure all the flour is incorporated. Mix about 8-9 minutes more, until the dough is a cohesive ball and pulls away from the sides of the bowl and most of the bottom.

Cover bowl and let rest in a warm spot for 1 hour, until risen significantly. Gently fold the dough over itself a few times and press down to deflate slightly. Cover bowl and let rest again for about 30 minutes, until the dough has again risen significantly. It should be airy and full of bubbles.

For the filling and assembly:

While the dough is undergoing the second rise, prepare the ham and cheese filling. Place the cheese, ham, thyme and cracked pepper in a medium bowl and stir to combine. Set aside.

Preheat oven to 375°F. Brush the base of a Bread Oven with some of the melted butter.

Scoop the dough out of the bowl and onto a clean, floured work surface. Pat the dough into a rectangle. Then using a rolling pin, roll dough out to about 18 x 13 inches, with the long edge facing you. Spread about 3/4 of the ham and cheese mixture over the surface of the dough, leaving about a 2-inch border along the top long edge.

Carefully roll the dough up into a spiral log, starting with the edge closest to you. Cut the log into 1-inch pieces. Lay the pieces in one layer in the buttered pan, cut side up, nestling the pieces close together. Tuck the remaining ham and cheese between the pieces to fill any gaps. Any additional pieces can be frozen at this point, or placed in a second buttered baking dish.

Cover Bread Oven with the lid and let rise in a warm spot until puffy, about 20 minutes. Remove lid and drizzle any remaining melted butter over the top of the dough.

Place pan in preheated oven and bake uncovered until the bread is golden brown on top, about 25 minutes. Remove from the oven and let cool slightly before serving.