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Prep Time: 1 Minutes Cook Time: 35 Minutes |
Ready In: 36 Minutes Servings: 16 |
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I got this recipe from a coworker about 15 years ago. It was xeroxed from a magazine but I don't know what the magazine was. This makes a beautiful braided loaf, and the filling ingredients can be switched out with whatever suits your fancy. Ingredients:
3 tablespoons olive oil |
3 garlic cloves, crushed |
1 loaf frozen bread dough, thawed according to package directions (white or wheat) |
1/4 lb sliced genoa salami, cut into strips |
1/4 lb sliced provolone cheese, cut into strips |
1 (7 ounce) jar roasted red peppers, drained and chopped |
2 green onions, chopped |
1 egg, beaten with |
1 teaspoon water |
poppy seed |
Directions:
1. In a small saucepan cook oil and garlic together over medium-low heat, stirring almost constantly, 2 to 3 minutes, until garlic is golden and fragrant. Discard garlic and set aside saucepan of garlic-flavored oil.
2. On lightly floured surface stretch and roll dough into 12 square; place on lightly greased baking sheet and brush with reserved garlic-flavored oil. Sprinkle evenly with salami and cheese. Arrange roasted peppers and green onions down center of dough, leaving a 1 border at each end and a 3 border on each side.
3. Use a knife or scissors to make eight 3 cuts into dough along both sides of the filling. Bring dough strips up across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal in filling.
4. Brush braid with egg mixture; sprinkle evenly with poppy seeds. Set aside to rise in a warm, draft-free location 30 to 45 minutes, until puffy. (If you're using wheat bread, rising time may be longer.).
5. Heat oven to 350°F Bake 35 minutes or until golden. Immediately remove bread from baking sheet and cool 5 minutes on wire rack. Cut into 16 slices and serve warm or at room temperature.
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