Recipe - Ham And Fresh Peach Chutney On Corn Bread

A 1/4ounce package; (2 1/2
teaspoons)
; activedry yeast
1 tablespoon Sugar
2 tablespoon Unsalted butter
One half cup Milk
3 One half Three fourths cups allpurpose flour;
up to 3
2 One half teaspoon Salt
One fourth cup Dijonstyle mustard plus
additional as an
; accompaniment
1 tablespoon Honey
2/3 pound Grated Münster
Three fourths pound Very thinly cut or sliced up Black
Forest ham or; (not boiled)
; other smoked ham
Mango chutney as an
accompaniment

In a large bowl proof the yeast with the sugar in Three fourths cup warm water for 5
minutes, or until the mixture is foamy. In a small saucepan melt the
butter, add the milk, and heat the mixture to lukewarm. Add the milk
mixture to the yeast mixture with 3 One half cups of the flour and the salt.
Stir the dough until it forms a ball, turn it out onto a floured surface,
and knead it, incorporating as much of the remaining One fourth cup flour as
necessary to prevent the dough from sticking, for 10 minutes, or until it
is smooth and elastic. Form the dough into a ball, put it in a buttered
large bowl, and turn it to coat it with the butter. Let the dough rise,
covered, in a warm place for 1 hour, or until it is double in bulk.

Turn the dough out onto a floured surface and roll it into a 21 by 14inch
rectangle. In a small bowl combine well One fourth cup of the mustard and honey,
spread the mixture over the dough, and sprinkle the dough with the
Münster. Cover the Münster with the ham and, starting with a long
side, roll up the dough tightly, jellyroll fashion. Trim the ends of the
dough, cut the roll crosswise with a sharp knife into 16 equal pieces and
transfer the pieces, cut sides up, to 16 wellbuttered 1/2cup muffin tins,
pressing them in slightly. Let the buns rise, covered, in a warm place for
45 minutes, or until they are almost double in bulk, and bake them in the
middle of a preheated 375°F. oven for 30 minutes, or until they are
golden. Run a knife around the buns, lifting them out of the tins, and let
the buns cool upside down on a rack. (The buns may be made 1 day in advance
and kept wrapped well and chilled.) Serve the buns warm or at room
temperature with the chutney and the additional mustard.

Makes 16 buns.

Gourmet July 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.