| | Appetizer Braid
Dough
2 cups of bread flour (2 to 2 1/4 cups)
1 package of rapid rise yeast
2 teaspoons of Italian herb seasoning
3/4 teaspoon of salt
2/3 cup of very warm water (120 to 130ºF)
1 tablespoon olive or vegetable oil
Filling
One 6 ounce jar of marinated artichoke hearts, drained and chopped
1/3 cup of sliced ripe olives
1/3 cup drained and chopped roasted red peppers or 1/3 cup of sun-dried tomatoes (packed in oil)
1 cup (4 ounces) shredded Provolone cheese |
|
To make dough: In large bowl, combine 1 cup flour, undissolved yeast, Italian herb seasoning and salt; stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Roll dough to 12 × 8-inch rectangle. Place on greased baking sheet. Layer filling ingredients lengthwise over center third of dough. With sharp knife, cut sides of dough into 1-inch wide strips, cutting from edge of filling. Fold strips at an angle over filling, alternating sides and overlapping ends. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 400ºF. 20 to 25 minutes or until done. Remove from pan; cool slightly on wire rack. Serve warm. |
-