With the restrictions of Covid I have been unable to do much in the way of live demonstrations. But I discovered. almost by accident, that public libraries are eager to do enrichment programs via Zoom or Facebook live, so I've been doing quite a few narrated PowerPoints lately. My first was on baking for the Holidays, then for Valentime's Day I presented how to make puff pastry treats from scratch. They were, according to the officials at these libraries, quite successful, and evidently they spread the word, because I'm getting one or two more requests every week!
Here's one of the recipes I present for a variety of programs. This Ham and Cheese lattice braid goes great on a brunch buffet or next to a big pot of chili (which is how I served it to the monks!). You can use any dough--white, wheat, rye, herbal--equivalent to a single loaf of bread, which is about 1.25 lbs.
Read the instructions and then look at the step by step photos, and you'll soon see that if you can roll out dough for cinnamon rolls or pizza, you can manage this dramatic loaf.
Here's one of the recipes I present for a variety of programs. This Ham and Cheese lattice braid goes great on a brunch buffet or next to a big pot of chili (which is how I served it to the monks!). You can use any dough--white, wheat, rye, herbal--equivalent to a single loaf of bread, which is about 1.25 lbs.
Read the instructions and then look at the step by step photos, and you'll soon see that if you can roll out dough for cinnamon rolls or pizza, you can manage this dramatic loaf.
Ham and Cheese Lattice Braid
Enough dough for 1 loaf of bread (about 1.25 to 1.5 lbs.)
1 ½ cups coarsely chopped ham
1 ½ cups sharp Cheddar cheese
1 egg beaten with 1 tablespoon of water for egg wash (optional, my photos don't show it)
Punch down dough and knead lightly to expel larger air bubbles. 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.
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 texture, add a half cup of chopped walnuts to the filling.
Enough dough for 1 loaf of bread (about 1.25 to 1.5 lbs.)
1 ½ cups coarsely chopped ham
1 ½ cups sharp Cheddar cheese
1 egg beaten with 1 tablespoon of water for egg wash (optional, my photos don't show it)
Punch down dough and knead lightly to expel larger air bubbles. 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.
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 texture, add a half cup of chopped walnuts to the filling.
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