Cheddar Chili Braid Recipe
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".
- 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 bowl, combine contents of roll mix and yeast packet; stir in 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. 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.
1 slice: 222 calories, 8g fat (4g saturated fat), 56mg cholesterol, 397mg sodium, 27g carbohydrate (3g sugars, 1g fiber), 9g protein.
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