Sunday, March 28, 2010

Ham and Cheese Braid

Ham and Cheese Braid
1 loaf Rhodes bread dough
1/2 cup or 1 stick butter
1 envelope Hidden Valley Ranch dressing mix (not generic)
3/4 lb. thinly sliced ham
1 1/2 cups shredded cheddar cheese
1 teaspoon poppy seeds

Roll bread dough out into a rectangular shape so that its approximately 1/2" thick. Combine butter (I melted mine in the microwave for about 20 seconds first) and ranch mix. Spread about 5 tablespoons of mixture on the rectangle. Layer ham and cheese down the center of the rectangle. Use a pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at bottom, take each piece, cross and twist. Continue cris-crossing until your it is all braided. Brush remaining butter ranch mixture over the top. Sprinkle with poppy seeds. Wrap loaf with plastic wrap and then foil. Label with cooking instructions and freeze.

Cooking Instructions Unwrap from foil and plastic wrap and set on a lightly greased baking sheet, cover with plastic wrap. Let thaw overnight in refrigerator. A couple hours before you are ready to bake place on counter to let rise. Bake at 350 for 25-30 minutes.

  I used about 1/2 of that amount of butter - it was plenty.  Rhodes Rolls come in packages of three, I made all three at the same time; we ate one last night and I froze two for later.  Is it good?  Let's just say both Graham and Greg helped themselves to seconds!  They rarely do that!
 Recipe and photo from Ducks in a Row.  Thanks Laurel!


  1. This looks GREAT!! I'm adding it to our April menu ... though having a hard time visualizing the braiding process.

    I took a couple of months off from blogging, but it's nice to be back. Thanks for stopping by my blog this morning!

  2. Tami - it's not so much braiding. My method was twist and stick it to the other side of the bread. I sort of improvised! :)