Taco Braid

This is a pretty (and yummy) recipe adapted from Pampered Chef.

1 teaspoon yeast
1 teaspoon plus 5 teaspoons sugar, divided
1/2 cup plus 1/4 cup warm water (110-115 degrees), divided
2 tablespoons butter or margarine, softened
2 tablespoons nonfat dry milk powder
2 eggs, beaten
1/2 teaspoon salt
2 cups flour

1 pound lean ground beef
8 ounces tomato sauce
2 tablespoons taco seasoning
2 eggs, beaten
1 1/2 cup shredded cheddar cheese

In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add butter, milk powder, egg, salt, and remaining sugar and water. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.
Punch dough down. Turn onto a lightly floured surface; roll into a rectangle. Place on a greased baking sheet. Spread filling lengthwise down the center third of rectangle. Sprinkle with cheese.
On each long side, cut 1-inch wide strips into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.
Brush with reserved egg. Bake at 350 degrees for 20-25 minutes or until golden brown.

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