Thursday, December 27, 2012

Ham and Cheese Braid

I'm not sure where I saw this recipe but after reading it I knew I wanted to try it.   The original recipe called for white bread dough but I made it with rye bread dough.  On Christmas morning I mixed up the rye bread dough using the following recipe:

2 teaspoons yeast
2 c unbleached flour
1 c rye flour
1/4 c pumpernickel flour
1/4 c nonfat dry milk powder
1 1/2 teaspoons salt
1 tablespoon sugar
1 1/2 to 3 tablespoons caraway seeds
1 1/4 cups warm water
4 tablespoons (1/2 stick) unsalted butter, melted

Whisk together the yeast, flours, milk powder, salt, sugar and seeds in a large mixing bowl.
Add the water and butter, and mix till well-blended.
Knead the dough for about 10 minutes, or until it's smooth.  Place the dough in a large, lightly greased bowl, cover the bowl with a towel or plastic wrap, and allow the dough to rise till doubled in bulk, 1 1/2 to 2 hours.
Roll out bread dough to a rectangle about 18 x 24 inches.
Then take: 
1/2 cup softened butter and 1 pkg. of Ranch Dressing Seasoning Mix and mix together.

Spread half of this onto the rolled out dough. (Save the other half for later.)  Top with 1 1/2 cups shredded cheese and lay ham on top of this.  Using a pizza cutter cut strips of dough along both long edges. You'll need an even number of strips on both sides.  

Starting on one short end, fold up the short end over the ham and begin crisscrossing the first two strips on each side:
Continue crisscrossing the strips to cover the entire top of the bread. At the other end, fold up the short end to tuck it under the last set of braided twists.

Spread remaining butter/ranch mix across the top of the braided bread.  Let this rise/rest for 30 minutes.

Bake in 375 degree oven 45 minutes or until bread dough is golden brown.  I tented mine an additional 10 minutes.  Just keep an eye on it.

Serve this warm.

The recipe says this can be froze and stored for up to 4 months. 
Wrap dough in plastic wrap and then wrap in aluminum foil.  Take Ham & Cheese Braid from freezer and allow to thaw in the refrigerator. A hour before baking place on a greased baking sheet and allow to rise on counter.  Bake as directed above.  

This could also be made with turkey using white bread dough or any other meat.
This was a big hit, everyone loved it.   I ate a couple pieces for supper cold and dipped in a little spicy mustard.  Yummy
I made another batch of this bread and made 2 smaller ones and are in the freezer.  

Shredded cheese and the dough after rising for 1 1/2 hours.

Dough spread out and the butter mixture down the center.

Next the cheese was added.

Add some ham and cut strips on the sides, even number of strips are needed.

Fold the end up.

Then take a strip on the right and bring it over the top, then from the left and continue this.

Continue braiding.

Before you get to the other end fold it up like you did at the beginning.

The rest of the butter mixture is then spread on the top.  Make sure you use a cookie sheet with sides as the butter will melt and drip in the oven.

Ready to be cut.

All cut and ready to eat.

monday's homestead barn hop


  1. Oh my gosh that looks wonderful, I have to try it!

  2. Trying this with sausage and cheese tonight for supper. Hope your doing well!

    1. I am wonderful thanks.
      How was the sausage and cheese bread? We've had 1 of the turkey and cheese and 1 of the ham and cheese that I made after Christmas and froze. I will for sure be making these again and freezing. Italian beef or pulled pork might also be good. I'm going to have to try these next. I'm not a sausage person but that was a good idea. Take Care.