From A Bear in the Kitchen
1 loaf Rhodes bread dough
1/2 cup or 1 stick butter (You definitely can reduce the 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
Assembly
Roll bread dough out into a rectangular shape so that its approximately 1/2" thick. Combine butter 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 criss-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.
No comments:
Post a Comment