Taco Braid
  • Servings: 12 to 16
  • 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
  1. In a Mixing bowl, dissolve yeast, and 1 tsp. of Sugar in 1/2 cup of water; let stand for 5 minutes.
  2. Add Butter, Milk powder, Egg, Salt and remaiIng Sugar and Water.
  3. Stir in enough flour to form a soft dough.
  4. Turn onto a flour surface and knead until smooth and elastic, about 6-8 min.
  5. Place in a greased bowl, turning once to coat the top.
  6. Cover and let rise until double, about 1 hour.
  7. In a skillet, cook beef and mushrooms over medium heat until meat is no longer pink, drain.
  8. Stir in tomato sauce and tacO seasoning.
  9. Set aside 1 tbl. of beaten egg.
  10. Stir remaining egg into beef mixture, cool completely.
  11. 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.
  12. Spread filling lengthwise down center third of rectangle.
  13. Sprinkle with Cheese and Olives.
  14. On each long side, cut 1-in. wide strips about 2-1/2 in. into center.
  15. tarting at one end, fold, alternating strips at an angle across filling.
  16. Pinch ends to seal and tuck under.
  17. Cover and let rise for 30 minutes.
  18. Brush with reserved egg,
  19. Bake at 350 oven for 20-25 minutes or until golden brown.
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.