The Cheese Board (8 page)

Keeping the seam on the work surface, roll it back and forth, sealing the seam further. Place seam side down on a prepared baking sheet.

Flatten the dough into an oval. Working from the long side of the oval, tightly roll the dough into itself, creating a seam on the bottom (see
bâtard
fig. A
). Seal the seam closed and, with cupped hands, roll the dough into a slightly tapered, rounded length (
fig. A
).

Keeping the seam on the work surface, roll it back and forth, sealing the seam further. Place seam side down in a prepared loaf pan.

Jelly Roll

We shape cheese rolls, pecan rolls, sticky buns, marble rye, and
Chocolate Things
into a
jelly roll
before slicing them into individual pieces.

Working from the long side of the dough rectangle, begin to tightly roll it into a cylinder, creating as many rotations as possible (
fig. A
).

Cut the cylinder into slices (
fig. B
) and place them cut side up on a baking sheet.

3-Stranded Braid

Braiding.
At the store we use two different braid designs. For some people, tying, braiding, and weaving comes naturally; they can make their hands create what they visualize. For others, it takes a lot of practice.

The most traditional braid, the
3-stranded braid,
is identical in construction to the common hair braid: 3 strands woven under-over, under-over until the entire length has been used. We use this braid for some of the cheese breads and for challah. Another style of braiding is the
turban,
made by weaving together 2 strands of dough and then attaching the ends of the braid to form a circle. We use the turban shape for Sunday bread, Greek shepherd’s bread, Asiago bread, and saffron bread.

To make a 3-stranded braid:
Roll out 3 pieces of dough into 10-inch lengths with slightly tapering ends. Arrange 2 of the strands to form an X and lay the third lengthwise across the top (
fig. A
).

Working from the ends closest to you, place one of the outside strands across the center strand, and do likewise with the other outside strand, laying it across the new center strand (
fig. B
).

Continue in this fashion until you have completed one side. Pinch the ends together and tuck them under (
fig. C
).

Rotate the dough so that the unbraided side is facing you. Complete the braid by placing the outer strands underneath the center strand. Pinch the ends together and tuck them under. Roll the loaf back and forth to tighten the braid and form the finished shape (
fig. D
).

To make a 2-stranded turban:
Divide the dough into 2 pieces. Roll out each piece into a 12-inch length with slightly tapering ends (
fig. A
).

Place 1 length on top of the other, creating an X. Working from the ends, twist the strands around each other to form a coil-like rope (
fig. B
).

Create a loop by crossing the ends of the coiled rope so that the center of the loop is open (
fig. C
).