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Bread, Spicy Italian Cheese Braid

Chef ArnoldiChef Arnoldi Posts: 974
edited May 2012 in Baking
Bread, Spicy Italian Cheese Braid

Serving Size  : 12

 3       cups  All-purpose Flour -- to 3 1/2
 1/2    teaspoon  salt
 1/4    cup  sugar
 1/3    cup  Grated Parmesan Cheese
 1/2    cup  Shredded Mozzarella Cheese
2        teaspoons  Instant Yeast
1        egg
1/2     cup  butter -- melted
1/2     teaspoon  chrushed garlic
2        teaspoons  Red Pepper Flakes
1        cup  Warm Water -- 100F - 110F
1        tablespoon  Melted Butter
1        egg 
1      tablespoon  water -- beaten

2        tablespoons  Grated Parmesan Cheese

Traditional mixing method: In the bowl of a stand mixer combine 3
cups flour, salt, sugar, 1/3 cup parmesan, mozzarella, and yeast. In
a small bowl, whisk egg, butter, garlic, and red pepper flakes.
Combine butter mixture, water, and flour mixture. Mix until a stiff
dough forms; turn out onto a lightly floured surface. Knead until
smooth and elastic, about 10 minutes, adding more flour as necessary.
Place in a lightly oiled bowl, cover and let rise until doubled,
about 60 to 80 minutes.

Preheat Egg to 350F.

Punch dough down and turn out onto lightly
floured surface. Divide dough into three pieces and roll each piece
into a 14" to 16" long rope; transfer to a baking sheet lined with
lightly oiled parchment paper. Braid dough, tucking both ends under,
cover and let rise until doubled about 60 minutes. Brush with beaten
egg mixed with water, and sprinkle with 2 Tablespoons parmesan
cheese. Bake 30 to 35 minutes or until well browned. Remove from Egg
and place on rack to cool before serving.

* Alternate mixing method: Place water, egg, 1/2 cup butter, garlic,
and red pepper in bread machine pan. Add 3 cups flour, salt, sugar,
1/3 cup parmesan, 1/2 cup mozzarella, and yeast. Select dough setting
check dough after 5 minutes of mixing; add 1 to 2 tablespoons of
water or flour if needed).

Serves 12

   "A fragrant and beautiful loaf of Italian bread, braided to hold
in cheeses, garlic, and a spicy zing of red pepper flakes."
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 250 Calories; 12g Fat (42.9%
calories from fat); 7g Protein; 29g Carbohydrate; 1g Dietary Fiber;
65mg Cholesterol; 266mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 2 Fat; 1/2 Other Carbohydrates.


  • pswarrenpswarren Posts: 97
    Sounds great! Do you have any pictures of this masterpiece?
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