Indulge in a delightful twist on the classic French sandwich with this layered loaf. Nestled within this pillow-soft, easy-to-share bread are layers of ham and melted cheese, making it the perfect addition to a weekend brunch or a cozy soup supper.
Croque Monsieur Pull-Apart Loaf
Makes 1 (9x5-inch) loaf
Ingredients
- ¼ cup (57 grams) unsalted butter, room temperature
- ¼ cup (60 grams) Dijon mustard
- 1 tablespoon fresh thyme leaves
- All-purpose flour, for dusting
- Buttery Pull-Apart Dough (recipe follows)
- 7 ounces (200 grams) very thinly sliced smoked ham (about 14 slices)
- 8 ounces (226 grams) Emmentaler or Gruyère cheese, shredded and divided
- Garnish: fresh thyme
Instructions
- Spray a 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over long sides of pan.
- In a small bowl, stir butter until smooth and creamy. Add mustard and thyme, stirring until well combined.
- On a lightly floured surface, roll Buttery Pull-Apart Dough into a 16x12-inch rectangle (about ¼ inch thick), with one long side closest to you. Spread mustard mixture in a thin layer all over dough. Top with sliced ham, tearing as needed to cover surface fully. Cut dough into 16 rectangles (about 4x3 inches each). Sprinkle with 7 ounces (198 grams) cheese.
- Stand prepared pan vertically on one short side. Starting at bottom, carefully layer dough pieces, filling side up, one on top of the other. For final piece of dough, place in pan filling side down. Turn pan upright onto its bottom. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
- Preheat oven to 350°F (180°C).
- Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 1 hour and 20 minutes, loosely covering with foil after 45 minutes of baking to prevent excess browning. Sprinkle with remaining 1 ounce (28 grams) cheese. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool on a wire rack for 10 minutes. Garnish with thyme, if desired. Best served warm. Refrigerate in an airtight container for up to 3 days.
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Buttery Pull-Apart Dough
Makes 1 (9-inch or 9x5-inch) loafSimilar to a crescent roll dough, this enriched dough bakes into a buttery loaf with a hint of sweetness and a lightly flaky crust.
Ingredients
- ¾ cup (180 grams) warm whole milk (100°F/38°C to 110°F/43°C)
- 1½ tablespoons (18 grams) granulated sugar, divided
- 1 tablespoon (9 grams) active dry yeast
- 3¼ cups (413 grams) bread flour
- 2¼ teaspoons (6.75 grams) kosher salt
- â…“ cup (75 grams) unsalted butter, melted
- 1 large egg (50 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 1½ tablespoons (31.5 grams) honey
Instructions
- In a small bowl, stir together warm milk, ½ tablespoon (6 grams) sugar, and yeast. Let stand until foamy, 5 to 10 minutes.
- In the bowl of a stand mixer, whisk together flour, salt, and remaining 1 tablespoon (12 grams) sugar by hand until combined. Add yeast mixture, melted butter, egg, egg yolk, and honey; using the paddle attachment, beat at low speed until a shaggy dough forms, 1 to 2 minutes.
- Switch to the dough hook attachment. Beat at medium-low speed until a smooth, elastic dough forms, 6 to 8 minutes.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 45 minutes.
Tried this recipe?Let us know how it was!
Hi
Would love to do this but the recipe is not complete n
Hi Nadia,
The recipe is complete above. Happy baking!