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Taco Braid

Taco Braid
This pretty braided sandwich loaf is a winner! My daughter entered the recipe in a state 4-H beef cooking contest and won a trip to the national competition. It seems to rate tops with most folks who taste it.
12-16 ServingsPrep: 40 min. + rising Bake: 20 min.

Ingredients

  • 1 teaspoon active dry yeast
  • 2 tablespoons sugar, divided
  • 3/4 cup warm water (110° to 115°), divided
  • 2 tablespoons butter, softened
  • 2 tablespoons nonfat dry milk powder
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • FILLING:
  • 1 pound lean ground beef (90% lean)
    XKick-up the flavor

    With Johnsonville Italian Sausage.

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  • 1/4 cup sliced fresh mushrooms
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons taco seasoning
  • 1 egg, lightly beaten
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sliced ripe olives

Directions

  • In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup
  • water; let stand for 5 minutes. Add the butter, milk powder, egg,
  • salt, remaining sugar and water and 1-1/2 cups flour. Beat until
  • smooth. Stir in enough remaining 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.
© Taste of Home 2013

2 of 2

Taco Braid (continued)

Directions (continued)

  • Cover and let rise in a warm place until doubled, about 1 hour.
  • In a large 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 tablespoon beaten egg. Stir remaining egg
  • into beef mixture. Cool completely.
  • Punch dough down. Turn onto a lightly floured surface; roll into a
  • 15-in. x 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.
  • 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° for 20-25 minutes or until
  • golden brown. Remove from pan to a wire rack to cool. Yield: 12-16
  • servings.
Nutrition Facts: 1 serving (1 each) equals 154 calories, 5 g fat (3 g saturated fat), 48 mg cholesterol, 328 mg sodium, 16 g carbohydrate, 1 g fiber, 9 g protein.
© Taste of Home 2013