I should have titled this post what it is... Knock Your Socks Off Ham & Swiss Braid....it looks worthy of such a title!!!
Today my guest is my dear friend Penny from Sew Take A Hike (I am totally in love with her blog name).
Let's get started with the interview and move right into the recipe!
Lolly Chops: What's your favorite ingredient when cooking?
Penny: Cilantro
LollyChops: Wow... that's a new one! Too cool!
Lolly Chops: What recipe do you cook best (the one you are known for or that all your friends always want you to make)?
Penny: Well, since I'm not a real good cook, they never ask me to do that! I am a great baker though, and my carrot cake seems to be high on the list as well as a funky little family recipe for "french" cookies that I bake in my Belgian waffle maker.
Lolly Chops: Butter cream frosting or whipped?
Penny: butter cream (very, very emphatically)!
Lolly Chops: YAY for Penny!
Lolly Chops: Sharp, silky, mild, tangy, moldy, stinky... what kind of cheese would you be?
Penny: mild and silky
Lolly Chops: How do you like your coffee..heck.. do you even drink coffee?
Penny: This may be a long answer, but I don't like coffee. I love the smell of it while it's brewing, but the taste always left me disappointed. I didn't start drinking espresso until age 32 or so (just a couple years ago) (no, really!) and I drank a latte maybe once a month or so until recently when I got my Stella (espresso maker) and now I drink a latte probably 6 times/wk. 1/3 espresso, 2/3 frothed nonfat milk and toffee nut syrup with a smidge of caramel syrup.
Lolly Chops: Holey yummy! I might have to take a trip to Starbucks.. I know it's won't be the same but it's got to be better than plain ole coffee right???
Lolly Chops: Favorite flour..and umm.. favorite flower too.
Penny: King Arthur's fo' sho'! If it wasn't available in our King Soopers grocery, I would order it on line. It has the perfect ratio of protein so baked goods are perfect every time!! Fav flower is a peony.
Lolly Chops: Butter or I can't believe they call it butter?
Penny: Butter every time. I guess the only time I sway is with toast. Then I'll use some benecol spread, but only cause it's easier.
Thanks sew much Penny!
Here's the recipe: Ham and Swiss Braid
4 Cups all-purpose flour
2 T. sugar
2 pkg. quick rise yeast
1/2 tsp. salt
1 Cup water
1/4 Cup dijon mustard (I use more like 1/3 C)
2 T. butter
1 lb. thin sliced deli black forest ham
1/4 Cup mayo (optional)
1 C. shredded swiss cheese
1/2 C. chopped dill pickles
1/8 C. chopped jalapenos from a jar (optional)
1 egg, lightly beaten
In a mixing bowl, combine 3 C. flour, sugar, yeast and salt. In a microwave dish, heat water, mustard and butter to 120-130 degrees (butter will be melted). Add to flour mixture. Stir in enough remaining flour to form a soft dough (dough will be stiff). Turn onto a lightly floured surface and knead until smooth (if by hand 6-8 min.) or use kitchen aid to knead.
Roll dough into a 14X12 inch rectangle on a piece of parchment. Arrange half of the ham down the middle of the dough. Brush with mayo if using. Top with cheese, pickles, jalapenos (if using) and remaining ham. On each long side, cut 3/4 inch wide strips about 2.5 inches into center. Starting at one end, fold alternating strips at an angle across the filling. Pinch the ends to seal. Cover with a moist towel and let rise about 15 min. (it will not rise much. I do however let it go for about 45 min if I have time.)
Brush with egg. Bake at 375 degrees for 30-35 min. or until golden brown. Serve warm.
So Lolly, just in case you get some ??'s, no, it's not a typo that you only let the braid rise once after filling and that it's only for 15 min. I do usually let it go for 45 min. If I have time, but either way, it turns out darn good. I love that you don't have to spend all afternoon in the kitchen to make your own braid with this recipe!
Thanks for the tip Penny! It's better to be safe than sorry!
Looking for the recipe card???
Ham & Swiss Braid
Sew Take a Hike
Download the recipe card PDF HERE!
What else you may ask?
oh oh oh!!! I created two new pages yesterday which I am WAY excited about. There is now a whole page of nothing but the recipe card PDFs from the Sunday Guest Recipes AND a whole page of the embroidery patterns from last week. You can always get to them from the top right side up there or from these links HERE (recipe cards) and HERE (embroidery patterns)! Go check them out!
Hearts & Flowers,
P.S. My guest next weekend is going to be Michele of Calico Daisy! She'll be sharing her recipe for Auntie Lynda's Comfort Chicken Casserole!
If you would like to be a guest here... just take a peek at the Sunday Guest Recipe schedule (HERE) and holler at me via email!
