Ham and Cheese Braid

You can use white, wheat, or multigrain doughs for this braid.

This is a fairly simple technique but it yields dramatic results, and the loaf looks especially nice on a holiday buffet table.  Yields one loaf

Ingredients

1 batch of Single Loaf White Dough

1 ½ cups coarsely chopped ham

1 ½ cups sharp Cheddar cheese

1 egg beaten with 1 tablespoon of water for egg wash (optional)

Punch down dough and knead lightly to expel larger air bubbles; divide dough into two portions.  Cover with a clean, dry cloth and let rest 10 minutes to allow the gluten strands to relax so it will be easier to roll out.  On a lightly floured board, roll out to a rectangle about 18 x 10 inches.  Prepare filling by combining ham and cheese in a medium size bowl and tossing to mix.  Spread filling lengthwise in the center third of the dough, pressing it together lightly. 

Using a sharp knife or a small pizza cutter, cut each outer third of the dough (the part not covered by the filling) into 5 to 10 diagonal strips, cutting from the edge of the dough to about 1 inch from the edge of the filling (see photos).  Lightly brush strips with water.  Fold strips over filling, alternating left and right, being careful not to stretch the dough.  Tuck in the ends of the last strips and pinch to seal.  Carefully transfer to a lightly greased baking pan.  Cover and let rise in a warm, draft-free place for 30 minutes or until doubled.

(Clicck on these photos to expand them to full size)

If desired, brush surface of loaf with egg wash.  Bake in a preheated 375° F. oven on the middle shelf for 30 minutes or until golden brown and the temperature of the filling is at least 160 degrees.  Allow the loaf to cool on the pan for 10 minutes before removing to a wire rack to cool slightly before serving.

Notes

--I have taught this technique to every level of baker, including junior high and high school students, and the results have always been spectacular.  Just make sure you don’t roll the dough out too wide (use a ruler to check the dimensions) and you should do just fine.

--For a more interesting flavor and texture, add a half cup of chopped walnuts and a a cup of chopped apples to the filling.

Not a great photo but you get the idea!