TACO BRAID

 

  • Cooking Time:
  • Servings: 12 to 16
  • Preparation Time:

Ingredients

  • 1 tsp. Active Dry Yeast
  • 2 tbl. Sugar, divided
  • 3/4 cup Warm Water(110 to 115 degrees) divided
  • 2 tbl. Butter or Margarine, softened
  • 2 tbl. nonfat Dry Milk powder
  • 1 Egg, beaten
  • 2 cups All-purpose Flour
  • Filling:
  • 1 lb. Lean Ground Beef
  • 1/4 cup Sliced Fresh Mushrooms
  • 1 can(8 oz.) Tomato Sauce
  • 2 tbl. Taco Seasoning
  • 1 Egg, Beaten
  • 1/2 Shredded Cheddar Cheese
  • 1/4 cup Sliced Ripe Olive

Directions

  • In a Mixing bowl, dissolve yeast, and 1 tsp. of Sugar in 1/2 cup of water; let stand for 5 minutes.
  • Add Butter, Milk powder, Egg, Salt and remaiIng Sugar and Water.
  • Stir in enough flour to form a soft dough.
  • Turn onto a flour surface and knead until smooth and elastic, about 6-8 min.
  • Place in a greased bowl, turning once to coat the top.
  • Cover and let rise until double, about 1 hour.
  • In a skillet, cook beef and mushrooms over medium heat until meat is no longer pink, drain.
  • Stir in tomato sauce and tacO seasoning.
  • Set aside 1 tbl. of beaten egg.
  • Stir remaining egg into beef mixture, cool completely.
  • Punch Dough down, turn on to a lightly floured surface and roll into a 15-in. by 12-in. rectangle, place on a greased baking sheet.
  • Spread filling lengthwise down center third of rectangle.
  • Sprinkle with Cheese and Olives.
  • On each long side, cut 1-in. wide strips about 2-1/2 in. into center.
  • tarting 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 oven for 20-25 minutes or until golden brown.

Notes

I found this recipe in a Taste of Home magazine a few years ago. It takes about 2 1/2 hours to make, so plan ahead.

Categories: Beef  Main Dish  Oven  Stove 
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