Jan 22 Recipe: 3 Types of Braided Bread - ABC 33/40 - Birmingham News, Weather, Sports

Jan 22 Recipe: 3 Types of Braided Bread

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Breakfast Braided Bread

 Yield: 6 servings

 

 1 loaf size raw bread dough

1 1/2 cups scrambled eggs (or substitute)

1 cup diced ham or bacon or sausage

1/4 cup canned (drained) mushrooms

1 cup shredded cheddar cheese (plus 2 T. separate)

2 tablespoons diced green onions

2 teaspoons olive oil (optional)

1 teaspoon kosher salt (optional

 

Instructions:

 

  1. Preheat oven to 375F.  

  2. Spray 9 x 13 pan or baking sheet with non-stick coating.

  3. Roll dough out on floured surface into a 9 x 13 inch rectangle.

  4. In medium bowl, combine the eggs, meat, mushrooms, cheese, onions.

  5. Place mixture in a strip down the center of dough.

  6. Use a pastry cutter to cut slits along both long edges of dough; (resembles a spider)

  7. Starting at one end, crisscross dough to create a braided effect. Pinch ends together.

  8. Place braided bread in pan, and brush top with olive oil (optional).

  9. Sprinkle with 2 tablespoons shredded cheddar cheese or lightly with salt.

 Cooking Instructions:  Bake 15-20 minutes or until golden brown.  Cooking times may vary due to differences in ovens.

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Buffalo Chicken Braided Bread

 

Yield: 6 servings

 

 

1 loaf size raw bread dough

2 cups diced cooked white chicken

1 cup crumbled blue cheese

1 cup shredded Mozzarella cheese

½ cup Buffalo Pizza Sauce

2 teaspoons olive oil (optional)

1 teaspoon kosher salt (optional

2 Tablespoons Frank's Buffalo Wing sauce

2 Tablespoons Pizza Sauce (any type)

 

Instructions:

 

  1. Preheat oven to 375F.  

  2. Spray 9 x 13 pan or baking sheet with non-stick coating.

  3. Roll dough out on floured surface into a 9 x 13 inch rectangle.

  4. In medium bowl, combine:

    1. 1 cup diced chicken

    2. ½ cup crumbled blue cheese

    3. ½ cup mozzarella cheese

    4. ¼ cup Buffalo Pizza Sauce

    5. 2 tablespoons Buffalo Wing Sauce

    6. 2 tablespoons Pizza Sauce

  5. Place mixture in a strip down the center of dough.

  6. Use a pastry cutter to cut slits along both long edges of dough; (resembles a spider)

  7. Starting at one end, crisscross dough to create a braided effect. Pinch ends together.

  8. Place braided bread in pan, and brush top with olive oil (optional).

  9. Sprinkle with 2 tablespoons shredded Mozzarella cheese or lightly with salt.

 

 

Cooking Instructions:  Bake 15-20 minutes or until golden brown.  Cooking times may vary due to differences in ovens.

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Spinach and Feta Braided Bread

 

Yield: 6 servings

 

 

1 loaf size raw bread dough

1 cup crumbled feta cheese

1 cup ricotta cheese

½ cup frozen spinach, thawed – squeeze-drain before measuring

¼ cup diced fresh onions

¼ cup canned sliced mushrooms, UNDRAINED

¼ cup jarred sliced green olives, DRAINED

2 tablespoons sun-dried tomatoes (packaged dry, not in oil)

1 teaspoon minced garlic in water

1 teaspoon dried Italian herbs

¼ cup shredded Parmesan cheese

 

Instructions:

 

  1. Preheat oven to 375F.  

  2. Spray 9 x 13 pan or baking sheet with non-stick coating.

  3. Roll dough out on floured surface into a 9 x 13 inch rectangle.

  4. In medium bowl, combine:

  1. ½ cup crumbled feta cheese

  2. ½ cup ricotta cheese

  3. ¼ cup spinach

  4. 2 tablespoons diced onions

  5. 2 tablespoons sliced mushrooms

  6. 2 tablespoons sliced green olives

  7. 1 tablespoon sun-dried tomatoes

  8. ½ teaspoon minced garlic

  9. ½ teaspoon dried Italian herbs

  1. Place mixture in a strip down the center of dough.

  2. Use a pastry cutter to cut slits along both long edges of dough; (resembles a spider)

  3. Starting at one end, crisscross dough to create a braided effect. Pinch ends together.

  4. Place braided bread in pan, and brush top with olive oil (optional).

  5. Sprinkle with 2 tablespoons shredded Parmesan cheese.

 

 

Cooking Instructions:  Bake 15-20 minutes or until golden brown.  Cooking times may vary due to differences in ovens.