Countrycrustedhambake Recipes

Steps:

• Butter a large baking dish and evenly spread out the torn bread to cover the bottom of the dish.
• In a large bowl, beat to combine the heavy cream, cheese, ham, milk, scallions, salt, pepper and eggs. Pour the egg mixture over the bread and top with the paprika. Cover and refrigerate for at least 1 hour and up to overnight.
• Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F.
• Uncover the dish and bake until puffed, golden and cooked through, about 45 minutes. Let cool 5 minutes, sprinkle with the chives and serve.

Steps:

• Place white bread flour, whole wheat bread flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix with a wooden spoon or spatula until a very wet, sticky dough comes together, about 3 minutes. Add the salt and mix another 2 to 3 minutes. Scrape down the sides of the bowl. Cover with foil. Allow dough to rise at room temperature for 18 hours.
• Deflate the bubbly dough with a spatula by scraping down the sides of the bowl and folding the dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
• Scrape the dough onto a very well-floured surface with a spatula. Sprinkle the surface of dough generously with flour. Generously flour hands and then roll and fold dough on the table until you've formed a round or oval loaf shape that has a smooth surface, 1 to 2 minutes. The dough is very sticky, so add more flour if you need. The shape doesn't really matter, but a smooth surface is the goal.
• Transfer to a Silpat®-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up, but this is normal.
• Preheat the oven to 450 degrees F (230 degrees C).
• Make 1 shallow slash down the middle of the dough with a very sharp knife or razor, being careful not to deflate the dough too much; the slash is optional. Spray the surface of the loaf very lightly with plain water to help the crust form.
• Bake in the center of the preheated oven until nicely browned, about 30 minutes. Let cool on a rack before cutting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
• Set ham into the prepared roasting pan and pierce several times with a fork.
• Stir brown sugar, peach preserves, and mustard together in a bowl; spread over the ham. Cover the ham with a sheet of aluminum foil.
• Roast ham in preheated oven, basting regularly, for 90 minutes. Remove the aluminum foil cover and continue baking until hot in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, ginger, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft 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. Turn onto a lightly floured surface; divide into six pieces. Shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Repeat with remaining dough. , Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Beat remaining egg; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.