Imagine a loaf that combines the soft, pillowy texture of milk bread with the creamy comfort of mashed potatoes and the savory goodness of ham—then tops it all with rich, aromatic garlic butter. This Ham and Mashed Potato Garlic Bread Loaf is the ultimate fusion of comfort food and bakery-style indulgence. Inspired by Asian milk bread techniques and filled with a Western-style potato-ham mash, this loaf is perfect for brunch, lunchboxes, or cozy dinners. Whether you’re a seasoned baker or a curious home cook, this recipe will elevate your homemade bread game to new heights.
Cooking Time
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Prep Time: 25 minutes
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Dough Rising Time: 60–90 minutes
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Assembly & Final Proofing: 30 minutes
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Baking Time: 25 minutes
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Total Time: Approx. 2.5–3 hours
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Yield: 2 loaves (in 250g pans)
Ingredients
Dough
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280g bread flour
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28g sugar
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20g milk powder
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3g dry yeast
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3g salt
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150g cold water
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35g beaten egg
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25g softened butter
Filling
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100g mashed potato
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0.5g salt
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A pinch of black pepper
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10g mayonnaise
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70g diced ham
Before Topping
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Egg wash (lightly beaten egg for brushing)
Garlic Butter Topping
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25g butter
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20g minced garlic
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15g chopped green onion
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1g salt
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2g sugar
Pan Size
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Two 250g loaf pans
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Pan dimensions: 160mm × 94mm × 77mm
Step-by-Step Cooking Directions
1. Prepare the Dough
In a large bowl, combine bread flour, sugar, milk powder, dry yeast, and salt. Add cold water and beaten egg. Mix until a shaggy dough forms. Knead until the dough becomes elastic and smooth—about 10 minutes by hand or 7 minutes in a stand mixer. Add softened butter and knead again until fully incorporated and the dough passes the windowpane test.
2. First Proofing
Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise for 60–90 minutes until doubled in size.
3. Prepare the Filling
While the dough is rising, mix the mashed potato with salt, black pepper, mayonnaise, and diced ham. Set aside.
4. Divide and Rest the Dough
After the dough has risen, punch it down gently to release air. Divide into two equal parts. Cover and rest for 15 minutes.
5. Assemble the Loaves
Flatten each dough ball into a rectangle. Spread half of the ham-potato filling across each rectangle, avoiding the edges. Roll up the dough tightly like a jelly roll, pinch to seal the seam, and place seam-side down in the greased loaf pans.
6. Second Proofing
Cover the pans loosely and let the loaves rise for 30–40 minutes or until puffy and nearly doubled.
7. Preheat and Prepare Topping
Preheat the oven to 180°C (356°F). For the topping, melt butter and stir in garlic, green onion, salt, and sugar. Brush the top of each loaf with egg wash, then gently spoon the garlic butter topping over the dough.
8. Bake the Loaves
Bake in the preheated oven for about 25 minutes. Once the top begins to brown, tent with foil to prevent over-browning. The loaves are ready when golden and cooked through.
9. Cool and Serve
Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Nutritional Information (per serving, 1 slice of 1/10 loaf)
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Calories: ~240
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Protein: 7–8g
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Carbs: 28g
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Fat: 11g
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Fiber: 1g
The Origins and Popularity of the Recipe
This bread loaf marries elements from several culinary traditions. The milk bread dough draws inspiration from East Asian baking, particularly Japanese Hokkaido bread, known for its tender crumb. The ham and mashed potato filling evokes European comfort flavors, while the garlic butter topping recalls the indulgence of Korean cream cheese or pull-apart garlic breads. The hybrid nature of this recipe has made similar creations viral across social media platforms and popular in artisanal bakeries around the world.
Reasons Why You’ll Love This Recipe
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Soft, fluffy bread with a slightly sweet, enriched dough
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Savory, creamy filling adds hearty flavor
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Garlic butter topping makes it incredibly aromatic
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Versatile meal option—serve as breakfast, brunch, or side
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Freezer-friendly and perfect for make-ahead meal planning
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Crowd-pleasing and beautiful presentation for guests
Health Benefits
While indulgent, this bread loaf has balanced macronutrients:
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Protein from ham, egg, and dairy
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Moderate carbohydrates for sustained energy
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Antioxidants and anti-inflammatory properties from garlic and green onion
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Calcium and B vitamins from milk powder, egg, and butter
Using portion control and enjoying alongside fresh vegetables makes this a satisfying, nutrient-rich meal.
Serving Suggestions
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Slice and serve warm with a cup of soup (tomato, pumpkin, or chicken corn)
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Pair with a green salad or slaw to add freshness
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Serve for brunch with fruit and coffee
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Toast slices and top with a fried egg for breakfast
Common Mistakes to Avoid
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Under-kneading the dough: leads to dense texture
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Skipping the second proof: loaves won’t rise properly
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Overstuffing the dough: may tear or leak during baking
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Adding garlic topping too early: can burn in the oven—apply after egg wash
Pairing Recommendations
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Soup: Creamy mushroom, leek-potato, or roasted pepper soup
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Salads: Arugula with lemon vinaigrette or a cucumber yogurt salad
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Drinks: Black tea, iced coffee, or sparkling water with lemon
Cooking Tips
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Use cold water in dough to prevent yeast from activating too early
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Rest the dough after dividing to relax gluten, making shaping easier
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Apply foil cover midway through baking for an evenly golden crust
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Mash potatoes very smoothly for a uniform filling
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Use a kitchen scale for precise dough and filling division
Similar Recipes to Try
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Korean Cream Cheese Garlic Bread
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Hokkaido Milk Bread
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Savory Cheese and Herb Rolls
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Potato and Ham Stromboli
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Stuffed Dinner Rolls with Spinach and Cheese
Variations to Try
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Cheesy version: Add shredded cheddar to the filling
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Spicy twist: Mix chili flakes into garlic butter
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Vegetarian version: Replace ham with sautéed mushrooms or spinach
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Sweet-savory fusion: Add caramelized onions to the filling
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Mini rolls: Shape into individual buns for snacks or parties
Ingredient Spotlight: Bread Flour
Bread flour is higher in protein (~12–14%) than all-purpose flour, which is essential for gluten development and that chewy, structured texture we love in yeast breads. Combined with milk powder and butter, it helps form a tender, enriched crumb that’s still strong enough to encase rich fillings without collapsing.
Conclusion
This Ham and Mashed Potato Garlic Bread Loaf is a showcase of smart baking techniques, comforting flavors, and irresistible textures. From the velvety dough to the savory filling and the rich garlic topping, each element is carefully crafted to delight the senses. Whether you’re baking for yourself, family, or guests, this loaf turns simple ingredients into a memorable dish that’s both satisfying and celebratory. Try it once, and you’ll find it on repeat in your baking rotation.
10 Comprehensive Frequently Asked Questions
1. Can I use all-purpose flour instead of bread flour?
Yes, but the texture will be slightly softer and less chewy. For best structure, stick with bread flour.
2. Can I make this bread without a stand mixer?
Absolutely! It just takes a bit more kneading by hand—aim for 10–12 minutes until smooth.
3. How should I store leftovers?
Wrap tightly in foil or plastic wrap and store at room temperature for 1 day or refrigerate for up to 3 days. Reheat gently in the oven.
4. Can I freeze the loaves?
Yes! Wrap well in foil and place in a zip-lock bag. Freeze for up to 1 month. Thaw overnight and reheat at 160°C (320°F) for 10 minutes.
5. Can I make the dough the day before?
Yes. After the first rise, refrigerate overnight. Bring to room temperature before shaping.
6. What if I don’t have milk powder?
Replace the water with milk or add a tablespoon of condensed milk to the dough for enrichment.
7. Is the garlic butter spicy?
No. It’s savory and aromatic, but not spicy. Add chili flakes if you want heat.
8. What can I use instead of ham?
Cooked bacon, shredded chicken, turkey, or sautéed mushrooms work well.
9. Why use cold water in the dough?
To slow down yeast activity during kneading and ensure better gluten development.
10. Can I skip the garlic butter topping?
Yes, but it adds incredible aroma and flavor. Try brushing just plain butter or herb butter instead.