(NAPSA)—For a number of home chefs, cooking has gone global. Kolaches, for example, are an increasingly popular and easy way to makea delicious food from across the Atlantic. If kolaches (pronounced koLOSH-e) were invented in America, they would most likely be called puffs. The tasty treats, however, were invented as wedding pastries in Czechoslovakia and have held their name for hundreds of years. Americans have developed a taste for kolaches—as evidenced by the annual Kolache Festivals in Burleson County, Texas. The festival (held every September) ineludes a bake show which draws entries from across Texas. Generally, the kolache is considered a dessert. The versatility of kolache, however, is demonstrated by the Fleischmann’s Yeast Test Kitchens with their recipe for Ham and Cheese Kolache. A Ham and Cheese Kolacheis a soft, rounded, Parmesan-laced roll, baked golden brown and topped with pieces of hearty ham anchored in melted cheese and Dijon mustard. The recipe has a full flavor and can be a meal untoitself. Ham And Cheese Kolache Makes 16 Kolaches Ingredients: 8-314 cupsall-purpose flour % cup grated Parmesan cheese 1 tablespoon sugar 1 envelope Fleischmann’s RapidRise Yeast 1 teaspoonsalt 1 cup water 2 tablespoons butter or margarine 1 egg, large Ham andCheeseFilling (recipe follows) Egg Glaze (recipe follows) In a large bowl, combine 1 cup flour, cheese, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl Ham and cheese kolaches (pronounced ko-LOSH-e) can make a delicious and hearty international meal. occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth andelastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 16 equal pieces; shape each into a ball. Cover; let rest 15 minutes. Place balls on greased baking sheets 2 inches apart. Make a deep and wide indentation on each ball by pushing outward Egg Glaze: In a small bowl, combine 1 egg white and 1 tablespoon water. Beat lightly to blend. toward edge, leaving 4-inch ridge around outside. Fill with Ham and Cheese filling. Cover; let rise in warm, draftfree place until doubled in size, about 1 hour. Brush surface of dough with Egg Glaze. Bake at 375F for 15 minutes or until done. Remove from sheets; serve warm. Refrigerate leftovers. Ham and Cheese Filling: Ina bowl, combine 1 cup diced ham, % cup shredded Swiss cheese, 4 cup grated Parmesan cheese, and 2 tablespoons Dijon mustard. Stir to blend well. Refrigerate until ready to use. BAKING TIP: When you use two baking sheets or pans in the same oven, be sure to stagger them. Heat rises and stacking one pan directly above another causes the bottom pan to bake faster than the top. Bakers should also rotate the sheets (top to bottom and bottom to top) and turn the sheets 180 degrees (back to front) halfway through baking. For more baking tips and delicious recipes visit the Web site www.breadworid.com.
