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Thursday, July 28, 2011

Taco Bread Braid

Megan's Corner

Putting the Bread Braid Together


In bread mixer put ½ cup warm water, add 3 tbsp. yeast and sprinkle 1 tbsp. sugar over
the yeast. Add the following to the bowl:

1 cup instant potato flakes
1 cup instant milk
1 tbsp. salt
1/3 cup oil
1/3 cup honey
1 egg

Turn on bread mixer and after ingredients are mixed add 2¾ cup water. Slowly add flour (6-8 cups) until the dough pulls away from the sides of the bowl. Do not add too much flour or your dough will be too stiff. Grease dough with butter.  Put your dough in a greased bowl and cover with a towel and put in a warm place. Let raise until double in bulk.
Roll out a quarter of the dough in a rectangle the size of a cookie sheet and then transfer to the cookie sheet before putting the toppings on. Down the middle third of the dough  layer 3 oz. cream cheese, 1/2 cup salsa (don't use too much or it will make the bottom soggy), 1 lb. ground turkey or beef (pre-cooked and seasoned with taco seasoning), 1/3 cup black beans and cheese to cover. 

With a pizza cutter, cut strips about one and a half inches apart down each side and then wrap the sections over the top alternating sides.  Let raise another 20 minutes.

Bake at 350 degrees for 20 minutes.  Recipe makes four braids.  You can freeze uncooked braids.  Let them defrost and raise for four-five hours.  Bake as above. 

NOTE:  These are yummy made with peanut butter and jelly.  You can slice them up and put them in kids lunches. You can also layer pizza sauce, pepperoni and cheese.  Be creative and come up with your own combinations.

1 comment:

Becky said...

I have made this at least 3 times for my family. It's always a HUGE hit. The dough is amazingly soft and tender and cream cheese with taco meat? What's not to love. Not a quick recipe but the extra time is well worth it. Thanks for an awesome recipe!