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Berry Cheese Braid

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 29 Apr 2010 08:09:53 -0700
v110.n015.2
* 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 -- (1 1/4 oz), NOTE
       1/4           cup  sugar -- (1 3/4 oz)
                          Egg wash:
    1              large  egg -- beaten with
    1         tablespoon  water

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 is a modified food starch thickener available 
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.

To make the egg wash: Beat the egg with 1 Tbsp water.

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 350F 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."
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 200 Calories; 6g Fat (25.5% 
calories from fat); 6g Protein; 32g Carbohydrate; 1g Dietary Fiber; 
53mg Cholesterol; 192mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 
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.

NOTES : 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.

per serving (87g): 185 calories, 5g fat, 1g fiber, 3g saturated fat, 
0g trans fat, 31g Carb, 37mg Cholesterol, 173mg sodium, 5g protein, 10g sugars

Weight Watchers Points(r): 4