Holiday Egg and Ham Braid
1 T. butter or margarine
6 large eggs, slightly beaten
4 oz. cream cheese, cut into cubes (half of an 8-ounce package)
1/4 t. coarsely ground pepper
1/4 C. White Lily all-purpose flour, plus more for dusting
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 C. buttermilk
6 T. butter or margarine, melted
3/4 C. diced ham or crumbled, cooked bacon
3 T. sliced green onions or chives
1 T. butter or margarine, melted
1 t. finely chopped fresh parsley
1/4 t. garlic salt
Preheat oven to 375 degrees.
In medium skillet, melt 1 tablespoon butter.
In medium bowl, stir together eggs, cream cheese and pepper. Pour into skillet;
cook and stir until eggs are no longer runny. Remove from heat and set aside.
In large bowl, stir together flour, baking powder, baking soda and salt. In
measuring cup, stir together buttermilk and 6 tablespoons melted butter; stir
into flour mixture to make a soft dough.
Turn out onto surface dusted with additional flour. Knead 7 to 10 times.
On large baking sheet coated with cooking spray, roll out dough to a 10- to
12-inch round. Using a 2-inch biscuit cutter, cut out center of round. Spoon egg
mixture around edges of ring, leaving 1/3 of dough on each side. Top with ham
and green onions. On each side of filling, cut diagonal slits in dough, 1 inch
apart. Lift strips of dough up and over filling, alternating sides and
overlapping strips slightly, creating a braid.
Bake 22 to 25 minutes or until light golden brown. Cool on wire rack for 15
minutes. Meanwhile, in small bowl, combine 1 tablespoon melted butter, parsley
and garlic salt. Brush over warm bread.
Nutritional analysis per serving: 242 calories, 15 grams fat, 18 grams
carbohydrates, 9 grams protein, 144 milligrams cholesterol, 534 milligrams
sodium, 56 percent of calories from fat.
-- White Lily Baking School
Serves 10-12
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