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Beef 'n' Cheese Braid

 Beef 'n' Cheese Braid
I love to experiment with foods and baking, and I thought that by putting beef and cheese in the middle of bread it would taste like a sub sandwich - and it does! The recipe may sound complicated, but it's actually easy to make.
16 ServingsPrep: 25 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1/4 cup butter, divided
  • 2-3/4 to 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup shredded dried beef
  • 1/2 cup shredded Swiss cheese
  • 1-1/2 teaspoons dried basil

Directions

  • In a large bowl, dissolve yeast in water. Soften 2 tablespoons
  • butter; add to yeast mixture with 1-1/2 cups flour, sugar, salt and
  • egg; beat until smooth. Add enough remaining flour to make a soft
  • dough.
  • Turn out 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.
  • In a small bowl, combine the beef, cheese and basil; set aside. Punch
  • dough down. Roll into a 12-in. x 9-in. rectangle. Cut dough
  • lengthwise into three 12-in. x 3-in. strips. Melt remaining butter;
  • brush some over strips.

2 of 2

Beef 'n' Cheese Braid (continued)

Directions (continued)

  • Divide beef mixture in thirds and sprinkle down the center of each
  • strip. Bring lengthwise edges together and pinch to seal, forming a
  • rope. Place on a greased baking sheet, seam side down. Secure one
  • end and braid the ropes together; secure other end. Cover and let
  • rise in a warm place until doubled, about 30 minutes.
  • Brush with remaining melted butter. Bake at 375° for 25 minutes
  • or until golden brown. Slice and serve warm. Yield: 1 loaf.
Nutritional Facts: 1 serving (1 slice) equals 131 calories, 4 g fat (3 g saturated fat), 26 mg cholesterol, 239 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein.