Cheddar Chili Braid Recipe

5 1 2
Cheddar Chili Braid Recipe
Cheddar Chili Braid Recipe photo by Taste of Home
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Cheddar Chili Braid Recipe

Read Reviews
5 1 2
Publisher Photo
Hot roll mix gives me a head start when making this savory bread. I usually make it with a big pot of chili and serve thick warm slices for "dunking".
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min.

Ingredients

  • 1 package (16 ounces) hot roll mix
  • 1 cup warm water (120° to 130°)
  • 2 eggs
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 tablespoons canned chopped green chilies, drained
  • 2 tablespoons grated Parmesan cheese

Directions

In a large bowl, combine the contents of the roll mix and yeast packets; stir in the water, one egg, cheddar cheese and chilies. Turn onto a floured surface; knead dough until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes.
Divide into thirds. Shape each into a 14-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 30 minutes.
Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Cheddar Chili Braid in Best of Country Breads 2000, p107

Nutritional Facts

1 slice: 222 calories, 8g fat (4g saturated fat), 56mg cholesterol, 397mg sodium, 27g carbohydrate (3g sugars, 1g fiber), 9g protein.

  • 1 package (16 ounces) hot roll mix
  • 1 cup warm water (120° to 130°)
  • 2 eggs
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 tablespoons canned chopped green chilies, drained
  • 2 tablespoons grated Parmesan cheese
  1. In a large bowl, combine the contents of the roll mix and yeast packets; stir in the water, one egg, cheddar cheese and chilies. Turn onto a floured surface; knead dough until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes.
  2. Divide into thirds. Shape each into a 14-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Cheddar Chili Braid in Best of Country Breads 2000, p107

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Jellybug User ID: 53068 237006
Reviewed Nov. 9, 2015

"Great with a pot of homemade soup or chili....Delicious!!!!"

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