Parma Braids Recipes

PARMA BRAIDS

Steps:

• Cut dough in half and chill 1 half, wrapped in plastic wrap. Roll out remaining half on a lightly floured surface, dusting with flour as necessary, into a 16 1/2- by 7-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife.
• Cut dough into quarters, forming 4 rectangles.
• Arrange 1 rectangle with a short side nearest you. Gently score rectangle twice vertically to divide lengthwise into thirds, but do not cut through.
• Now cut "fringe": Along each long side, make an equal number of horizontal cuts, 1/2 inch apart, with scissors, cutting from edge to closest score mark and leaving middle of rectangle uncut.
• Slightly overlap 2 slices prosciutto on a work surface to form a 6-inch-long piece and sprinkle with 2 teaspoons cheese and pepper to taste. Roll up prosciutto, enclosing cheese, to form a 6-inch-long log, then place log down center of fringed rectangle, between scored lines.
• Working quickly with fringe, braid by making a crisscross pattern over prosciutto similar to that made by lacing a shoe: Take top right strip and, stretching dough slightly, cross it over prosciutto to left side, pressing it onto base of second strip (from top) so that strip adheres. Cross top left strip over to right side in same manner.
• Continue crossing strips until you reach bottom, then tuck last 2 strips under bottom edge of dough, pressing to adhere.
• Put braid on a parchment-lined large baking sheet. Make more braids with remaining 3 rectangles, then with chilled dough, arranging 2 inches apart on baking sheet.
• Slide baking sheet into garbage bag, propping up top of bag with inverted glasses to keep it from touching pastries, and tuck open end under baking sheet.
• Let pastries rise until slightly puffy and spongy to the touch, 2 to 2 1/2 hours.
• Set oven rack in middle of oven and preheat to 425°F.
• Remove baking sheet from garbage bag. Lightly beat yolk with a few drops of water to make a glaze. Brush braids with some glaze and sprinkle with sesame seeds.
• Spritz inside oven generously with spray bottle and close door. Put braids in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 10 minutes without opening door.
• Rotate baking sheet 180° in oven, then reduce temperature to 375°F and bake until braids are deep golden, 12 to 15 minutes more.

PARMA WRAPPED COD

Steps:

• Pre-heat the oven to 200°C
• Lay out the slices of parma ham and place the cod fillets on top, then place thyme leaf, season fillets and wrap.
• Place the garlic and chopped up vegetables in a large shallow roasting pan, drizzle with the olive oil and balsamic vinegar, season with salt and pepper.
• Place the cod fillet on top of the vegetables and bake for 20 minutes, or until the cod is golden and the vegetables are crisp.

PASTRAMI BRAIDS

Steps:

• Heat oven to 375.
• Unroll dough and separate into 4 rectangles.
• Place on ungreased cookie sheet.
• Press into 6x4 inch rectangle, firmly pressing perforations to seal.
• Spread mustard lengthwise down center of each rectangle in 1 1/2 inch strip.
• Top each with pastrami and cheese.
• On long sides of each rectangle, make 7 cuts at an angle and about 3/4 inch apart almost to edge of filling.
• For braided appearance, fold strips of dough at an angle halfway across filling with ends of strips slightly overlapping, alternating from side to side.
• Brush tops with egg.
• Sprinkle with poppy seeds.
• Bake 11-16 minutes.
• Immediately remove from cookie sheet.
• Serve warm.

BRAIDED BREAD

Steps:

• In a bowl, combine 5 cups flour, yeast, sugar and salt. Heat water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed. Separate one egg; refrigerate the egg white. Add egg yolk and remaining eggs to yeast mixture; beat until smooth. Add enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Divide each portion into thirds; shape each into a rope about 18 in. long. Sprinkle two greased baking sheets with cornmeal; place three ropes on each baking sheet and braid. Pinch ends firmly and tuck under. Cover and let rise until nearly doubled, about 45 minutes., Beat cold water and reserved egg white; brush over the dough. Sprinkle with sesame or poppy seeds. Bake at 375° for 18-20 minutes or until lightly browned. Remove from pans to wire racks.