Spinach-Pecan Braided Bread |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is a tweaked one from the *Ambrosia* Junior Auxiliary cookbook, put out by the JA in Vicksburg, Mississippi. You can order a copy , and I suggest you do! The proceeds benefit their projects for children, and the food shots and historical narratives are great. I was one of the four writers who provided the historical passages, so I'm obviously biased!:):) This is a delicious pull-apart loaf filled with yummy things, perfect for a brunch or morning coffee. The original recipe had sausage in it, which I omitted. The ready-made bread dough makes this really easy, although I have made it the hard way using my favorite yeast-dough recipe, as well. Always a big hit! Ingredients:
2 tablespoons olive oil |
1/4 cup chopped onion |
1 (8 ounce) container cream cheese with chives |
1 (10 ounce) package frozen spinach, thawed drained |
1/2 cup toasted pecans, chopped |
salt and pepper |
16 ounces loaf frozen bread dough, thawed |
1 tablespoon melted butter |
german mustard (optional) |
Directions:
1. Heat oil in skillet and saute' onions until soft. Turn off heat and stir in cream cheese, spinach, pecans, and seasonings.
2. On a lightly floured surface, roll dough out into a 9 x 12 rectangle. Carefully transfer to a baking sheet covered with parchment paper. .
3. Spread filling mixture in a 3 line down the center of the dough, to within 1 of ends. Make 3 cuts on the diagonal on either side of filling, at 1 intervals. Moisten the ends of each strip, and alternately fold strips at an angle across filling, tucking ends in well under the strip below, to form a braid effect.
4. Let rise in warm place for about 30 minutes. Brush surface with melted butter and bake at 350 for 25 minutes. Serve with German-style mustard if desired.
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