Cheesy Jalapeno Braid with Stone-Ground Wheat Bread Dough |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 stone-ground wheat bread dough |
2 tablespoons (1/2 ounce) finely shredded reduced-fat sharp cheddar cheese |
1 teaspoon drained, chopped pickled jalapeno pepper |
butter-flavored vegetable cooking spray |
1 egg white |
1 tablespoon cold water |
Directions:
1. Divide Stone-Ground Wheat Bread Dough into 3 equal portions. Roll each portion into a 7-inch rope; flatten slightly. Sprinkle ropes evenly with cheese and pepper, pressing in slightly. Braid ropes together, pinching ends to seal; tuck ends under. Place braid on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 20 minutes or until doubled in bulk.
2. Combine egg white and water, stirring well. Brush braid with egg white mixture. Bake at 350° for 20 to 25 minutes or until braid sounds hollow when tapped.
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