I have seen this in Paul Hollywood's Bread book and have thought about doing it a few times.
Not one to follow a recipe, I knocked up a basic Brioche style dough as follows
For the dough
500gm strong bread flour8gm salt
8gm yeast
2 free range eggs
270ml water
For the filling
60gm Cheese what ever takes your fancy - I used 50gm Cheddar and 10gm Parmesan60gm Gammon / Ham / Chorizo or something similar
1. Weigh all dry ingredients into a mixing bowl if possible, I know my glass Kitchen Aid Artisan bowl is too heavy for my scales. So I weigh into a plastic jug.
2. Weigh the water into a small jug or similar then break the two eggs in and break the yolks with a fork and stir so all the egg gets distributed in the water.
3. Combine the above together and mix for five minutes until it combines together. Set aside and cover with cling film in a warm place 18°C+ the bread could take 45min to rise. Leave longer if required.
4. Roll out the dough into a rectangle about A3 size, or larger if you are feeling brave. Make sure you have enough flour under the dough so it does not stick to your surface.
5. Cover all of the dough with a layer of cheese and then gammon. I used a mixture of Cheddar and Parmesan cheese.
6. Roll the longest side up slowly until you have no dough left
7. Cut the roll into eight equal portions, then arrange these into an 8 inch cake tin with a loose fitting bottom. I cut a circle of grease proof in the bottom of the tin and greased around the edges with butter.
8. Cover with a tea towel and the cling film and give another 45min for it to rise again
9. Cook in a preheated oven gas mark 7 or 220°C then lower after ten minutes to gas mark 6 or 200°C and turn the tin around so it browns evenly.
10. Take it out of the tin and let it cool.
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