Friday, June 1, 2012

Braided Bread

On our way home from Oklahoma (after Spencer's Graduation and vacation), my mom called and informed me that my little sister (who was 15 weeks pregnant) was going to the ER with severe pain, possibly appendicitis. Having had an appendectomy myself, I know what pain that is...and can only imagine that while pregnant. Mom kept us updated as we were driving home and since we got in late, we decided to go visit the next day, so everyone could rest. She had been admitted and they were waiting to see how things progressed, since they preferred not to do a CT because of the baby. We went to check on her the next day and she just seemed miserable! I hate the part of not being able to do anything!! We prayed, A LOT! They finally decided to take her appendix out about 9 p.m. that Monday night, and we anxiously waited with family in the waiting room. Surgery was a success and she and the baby did GREAT! She stayed in the hospital until Wednesday and they released her that afternoon. She and baby HErSHEy (we don't know the gender yet, so you get the name HE or SHE...haha!) are troopers! Matt and I thought we could at least take them some dinners since she shouldn't be cooking and we didn't want Hank to have to worry about it either. So, we made them food for the week. Sausage/Bacon, egg and cheese biscuits for breakfast and braided bread and enchiladas for lunch and dinners. I thought I would share a how to for braided's so easy and always a hit!

The filling is up to you, the sky is the limit! The 3 we made this time are as follows, with the ingredients:

3 Frozen Loafs of Bread (I used Bridgeford)

Chicken Bacon Ranch:
  • 2 Grilled Chicken Breasts
  • 6 slices cooked bacon
  • 8 oz. shredded cheese (we used Triple Cheddar)
  • Ranch for dipping
  • Pepperoni (about 20 slices)
  • Italian Sausage - cooked and crumbled (about 4 oz.)
  • 8 oz. shredded Mozzarella cheese
Philly Cheese Steak:
  • 6 oz. of steak, grilled
  • mushrooms (sliced)
  • 1/2 small onion
  • garlic (2 cloves)
  • 8 oz. shredded Pepper Jack Cheese
First, set out your bread and allow it to thaw. Once it is thawed, lay in out on a floured surface or a piece of parchment paper and allow it to rise.

Once it has doubled in size, flour your work surface and lay one loaf of dough out. Roll it out flat, in a rectangle shape, about 8" x 14". Then, place your filling in the center make sure to cover end to end.

Chicken and Bacon

Chicken and Bacon with Cheese


Philly Cheese Steak
Once you have filled your bread, cover it with cheese. Then you will cut the sides for the braid, using a bread knife is easiest. Cut them in equal sections, about 1", and make sure you have the same number of sections on each side.

Bread with filling sliced evenly on each side.

Start with the bottom and fold it up. Then take the first 1" piece on the right and lay it across the filling.

Then take the first piece on the left and cross it over to the right side. Continue right over left, left over right.

Work your way up the bread doing the same braid, and once you get almost to the top, fold that piece down and around your filling.

Top piece folded down and around the filling. then continue to braid the last two piece over the top piece, pinching together the seal the filling in the bread.

Completed braided bread.
See, it's super simple! Now, you transfer your braided bread to a cookie sheet and Bake in a preheated oven at 350 degrees for about 20-25 minutes (until bread is a golden brown on top).

Chicken Bacon Ranch

Philly Cheese Steak

Now, you just slice, serve and enjoy! They are great to take in your lunch and make a nice substitute for a sandwich! I encourage you to be adventurous with your fillings...breakfast braided bread is always yummy too! Hope you try your own version!

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