* Exported from MasterCook *
Berry Cheese Braid
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk -- (8 oz)
1/4 cup sugar -- (1 3/4 oz)
1 large egg
1/2 teaspoon cardamom -- or nutmeg
1 teaspoon salt
1/4 cup softened butter -- (1/2 stick, 2 oz)
3 tablespoons potato flour -- (1 1/4 oz)
3 cups King Arthur Unbleached All-Purpose Flour --
or mellow pastry flour, NOTE
2 teaspoons instant yeast
Cheese Filling:
1/2 cup ricotta cheese -- or cream cheese, (4 oz)
3/4 tablespoon sugar -- (1 1/4 oz)
3 tablespoons King Arthur Unbleached All-Purpose Flour
1 grated rind of lemon
2 tablespoons lemon juice
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Berry Filling:
1 pint fresh blueberries -- or raspberries or a mixture
2 tablespoons Instant ClearJel(r) -- (1 1/4 oz), NOTE
1/4 cup sugar -- (1 3/4 oz)
NOTE: Mellow pastry flour " A lower-protein flour for extra-tender
baked goods. This softer, "Southern-style" flour a.k.a. Mellow
Pastry Blend is wonderful for scones and biscuits, muffins, pie
crust, and all of your non-yeast baked treats." From King Arthur
Bread Company information.
NOTE: Instant ClearJel s a modified food starch. From King Arthur
Bread Company information.
For the dough: Combine all of the dough ingredients, and mix and
knead them together - - by hand, mixer or bread machine -- till
you've made a soft, smooth dough. Allow the dough to rise, covered,
for 45 minutes to 1 hour, or until it's puffy (though not necessarily doubled).
To make the cheese filling: While the dough is rising, prepare the
filling by mixing all of the ingredients together till smooth. Chill
until ready to use.
To make the berry filling: Mash the berries slightly to get the
juices flowing. Combine the Instant ClearJel and sugar, and stir into
the berry mixture. Set aside.
Assembly: Transfer the dough to a lightly oiled work surface, and
divide it in half. Roll each half on a piece of parchment into a 12 x
8" rectangle (or make one braid and 8 individual buns, as described
below). Move parchment and all to a baking sheet. Spread half of each
filling lengthwise down the center third of each rectangle. Cut 1
inch-wide strips from each side of the filling out to the edges of
the dough. Fold about an inch of dough at each end over the filling
to contain it, then fold the strips, at an angle, across the filling,
alternating from side to side.
Alternate shaping: Divide dough into 16 equal sized pieces. Pull the
edges down and pinch together in the center. Roll to make a smooth
ball. Place on parchment lined baking sheets seam side down and let
rise until puffy looking. Use a small measuring cup to make a deep
indentation in center leaving a raised rim around the edge. Put a
small spoonful of each filling on each bun. Brush the edges with the
glaze. Bake for about 15 minutes until light golden brown. Remove
from the oven, and cool on a rack. Yield: 16 buns.
Baking: Allow the braids to rise, covered, for 1 to 1 1/2 hours, till
almost doubled in size. Brush with egg wash, and sprinkle with
sparkling white sugar, if desired; then bake the braids in a
preheated 350°F oven for 35 to 40 minutes, or until golden brown. You
can also sprinkle the braids with powdered sugar after baking and
cooling. Remove from the oven, and cool on a rack.
Yield, 2 braids, 8 slices each, or 16 individual pastries.
Description:
"This is my standby "house" potato bread fancied up a bit and in
a new guise."
Source:
"The Baking Sheet King Arthur Flour Co."
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Per Serving (excluding unknown items): 195 Calories; 5g Fat (24.7%
calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber;
40mg Cholesterol; 188mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Serving Ideas : It's the perfect sweet bread with a cool glass of
lemonade or iced tea or a cup of coffee. Tart, sweet, spicy, cheesy;
all together. Yumm! This never lasts long in my house, but be sure to
refrigerate any leftovers. - M.T.