I made this braid for dinner tonight. It was quite a hit! It was so easy and really worked up fast.
I was out of Shirley J Honey White Bread Mix so I made this one out of the Shirley J Honey Wheat Bread Mix.
Mix bread according to package directions, use 1/2 batch recipe. Let bread rest for 15-20 minutes after mixing, per instructions on bag.
Mix filling: 1 (12oz.) canned chicken, 1/2 c. chopped celery, 1/2 cup dried cranberries, 4 oz. Mozzarella cheese, 1/4 c. almonds, slivered, 1/2 c. mayo, 2 TB Dijon mustard.
Remove bread to floured surface; roll out into approximately 12x18" rectangle. Place dough rectangle on 12x18" sheet pan lined with parchment paper. Make 4" cuts approximately 1" wide along each edge of the rectangle, leaving 4" in center for filling. Place filling in middle of dough rectangle, smooth to fill to the edge of dough cuts. Fold the edges of the dough over to middle of the pan, covering the fillings.
Alternate sides and tuck strips of dough under each other, giving the appearance of a woven top. Cover and let rise for 10 minutes in a warm place. Brush with egg whites and bake in 350 oven for approximately 20 minutes or until golden brown.
Slice and serve with Shirley J White Cheddar Sauce over the top.
1 comment:
mmm, that sounds good. I've been wanting to do a dinner braid for a while.
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