Ham and Onion cheese roll: Have your bread and eat it

Actually I still not recovered from cold, it takes so much time of my life because I have to sleep more than I want -*-.

I don't like to stay still, running around, doing many things (at the same time) is what I love to spend my day. So even I feel a bit weak I don't want to sleep anymore !!!! 
And you can be sure that the place that I want to stay is next to my oven ^^. Baking bread is relaxing for me (with a bit of arm exercise, haha), so with a lot of stress from staying still I think it's the best activity. 
Actually if you have bread machine, you can use knead menu for kneading this dough, and life will be a lot easier. But if you want to use your arm, kneading by yourself is a good choice too. Like many recipes for savory bread, you don't have to use the same filling as mine, use other kinds of cheese or ham is your choice. The key for deliciousness of this bread is the garlic, I put some of them in the bread and after baking it will disappear into the bread left only the sweet smell of it.

Ham and Onion cheese roll

210-220ml ............................... Milk
2 cloves .................................... Garlic, chopped
50g ............................................ Unsalted butter
5g ............................................... Salt
350g ........................................... Bread flour
1tbsp .......................................... Granulated sugar
1tsp ............................................ Instant yeast
Filling and topping
2tbsp .......................................... Olive oil
120g ............................................ Ham, cut into small pieces
1/2 ............................................... Onion, finely sliced
170g ............................................. Cheddar cheese, grated
...................................................... Dried thyme 

 Mix together chopped garlic with milk.

Put the flours, sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the milk mixture into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together (add more milk if the dough's too dry).

Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.
 Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.

See how to knead bread, here.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

Preheat the oven to 220°C. 
Roll the dough into 35cmx25cm rectangle.
Brush with the olive oil, sprinkle ham, cheese (about 2/3 of the cheese) thyme and onion over the dough.
Roll the dough  place on the lined baking sheet.
Let the dough rise until almost double in size.
5 minutes before baking sprinkle the rest of the cheese over the bread.
Bake for 25 minutes until the bread is golden brown.

Ham and Onion cheese roll: Have your bread and eat it