Ham And Swiss Dijon Braid Recipes

HAM AND SWISS BRAID

Steps:

• In a bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat water, mustard and butter to 120°-130°. Add to flour mixture. Stir in enough remaining flour to form a soft dough (dough will be stiff). Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes., Roll dough into a 14x12-in. rectangle on a greased baking sheet. Arrange half of the ham over dough. Top with cheese, pickles and remaining ham. , On each long side, cut 3/4-in.-wide strips about 2-1/2 in. into center. starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 15 minutes., Brush with egg. Bake at 375° for 30-35 minutes or until golden brown. Serve warm.

DIJON HAM BRAID

Steps:

• Heat oven to 400°. On lightly floured parchment paper, roll pastry into a 10x15 rectangle. Place parchment on a cookie sheet. Make 2 inch cuts at 1 inch intervals along the long side of the rectangle (see photos).
• Heat cream cheese, milk and mustard in a two-quart suacepan over low heat, stirring constantly, just until smooth. Stir in ham and peas.
• Spoon ham mixture down the middle of the pastry rectangle. Lift pastry over filling, crisscrossing strips over the top (see photos).
• Beat egg yolk and cold water in a small bowl; brush over the top of the braid with a pastry brush. Sprinkle with seeds
• Bake for about 25 minutes or until pastry is puffed and light golden brown.

HAM AND SWISS DIJON BRAID

Steps:

• Combine 3 cups flour, sugar and salt in a mixing bowl.
• In a small saucepan heat water, Dijon mustard, and butter to 120-130 degrees.
• Stir yeast into liquid.
• Let set 5-10 minutes until yeast is foamy.
• Add liquid to dry ingredients.
• Stir in remaining 1 cup flour to form a stiff yet pliable dough.
• Knead 6-8 minutes (I use my kitchenaid dough hook for about 4 minutes).
• Roll into a 12x14 inch rectangle on a greased baking sheet.
• Layer 1/2 lb of ham over the dough.
• Top with the cheese.
• Add the pickle.
• Arrange the remaining 1/2 lb of ham on top.
• Starting on a long side, cut 1 inch wide strips about 3 inches long toward the center (A kitchen shears or sharp knife works well).
• Repeat on the other long side.
• Starting at one end, fold strips at an angle across filling, alternating sides, tucking ends under next strip.
• Pinch ends to seal.
• Cover with a cloth and let rise for 15-20 minutes.
• Brush with the egg.
• Bake at 375 degrees for 30-35 minutes.
• Serve warm with Dijon mustard.

HAM BREAKFAST BRAID

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set.
• Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.
• Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape.
• Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.