Rose & Steve's Recipes

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==== GLUTEN-FREE FARMER'S CHEESE BRAID ====

**Sweet Bread Dough**
  * ⅓ cup (52 g) brown rice flour
  * ½/ cup (80 g) potato starch
  * ⅛ cup (15 g) tapioca starch
  * ¼ cup (20 g) whey protein concentrate (we use Now)
  * 1 tablespoon egg replacer (we use EnerG)
  * 1½ tablespoons xanthan gum
  * 1/8 cup organic cane sugar
  * ½ cup 2% milk
  * 3 tablespoons melted butter
  * 1 large egg, lightly beaten
  * 1½ tablespoons yeast

**Laminated dough**
  * ½ cup (1 stick) cold unsalted butter
  * Brown rice flour
  * Farmer's Cheese Filling
  * 6 ounces Chapel Hill Creamery Farmer's

**Cheese, softened**
  * 3 tablespoons sour cream
  * 3 tablespoons organic cane sugar
  * 1½2 teaspoons cornstarch
  * ½ teaspoon vanilla extract

**Optional Filling**
  * ½ cup Farmers' Daughter or other good
  * quality fruit preserves

**Almond Topping**
  * 1 large egg, lightly beaten'
  * 1 teaspoon water
  * ½ cup sliced almonds

**Glaze**
  * Confectioner's sugar
  * Milk
  * Vanilla Extract
  * 1 large egg yolk


**To make dough:** 
  * Place ingredients in a mixing bowl or a bread machine and mix on low speed for 8 minutes. Place ball of dough in a plastic bowl with a lid — fill only halfway as the dough will rise. Refrigerate for one hour up to overnight.
  * To make the filling: Combine ingredients using a food processor or mixer until smooth.
  * To laminate (layer) dough: Dust a surface with brown rice flour. Dust the stick of cold butter with flour. Roll using a rolling pin to about 12 inches long and 6 inches wide. Continue dusting butter with flour if it gets sticky.
  * Dust parchment paper or silicone baking mat lightly with brown rice flour. Roll the dough to a rectangle that is about 11x13. Place the butter on half of the dough. Use the paper or silicone to help you fold the dough without butter over the half with butter. Then fold that dough in half and fold it in half again. Roll again to an 11x13 rectangle.
  * Spread the farmer's cheese mixture lengthwise in the center of the dough. Drop spoonfuls of preserves over cheese mixture if desired. Make 1 to ½ inch evenly spaced slices across the other two-thirds of the dough almost to the filling. Cut off the flaps first flaps so you have space to fold the dough over the ends of the filling.
  * Fold the flaps over the filling at an angle and alternate overlapping to make a braid. When you get to the end, turn the bottom of the dough over the end of the filling and tuck flaps under the dough. Break the last flaps so the dough is not thicker at the end.
  * Cover and let rise in a warm place for 1 hour or until rises to about double in size. Combine egg and water and brush the dough. Sprinkle on almonds.
  * Preheat oven to 325 degrees.
  * Make glaze by combining confectioner's sugar and milk, drizzle over the warm braid. Cool at least 15 minutes before serving.