17 / 18
Cheesy Garlic Bread Braid
—
Assembly
1.
When dough has risen, transfer to a lightly floured surface. Dust dough lightly with
flour and roll into a thin rectangle, about 20 x 24 inches. Spread the filling evenly over
the surface of the dough, leaving about ½-inch of dough clear along one of the long
sides. Starting at the other long side, gently roll the dough into a tight log. Roll the log
so the unfilled edge is on the bottom, against the work surface.
2.
Using a sharp knife, cut the dough in half length-wise. Gently position each half with
cut sides up, then cross one half over the other to create an“x”shape.
3.
Gently braid the dough pieces, with the cut ends facing up at all times.
4.
Tuck one end of the braid under itself, and gently curl the braid from that end into
a spiral.
5.
Tuck the other end of the braid under the spiral. Carefully transfer to the prepared
pan. Cover and let rise until doubled in size, about 45 minutes. Meanwhile, preheat
the oven to 375°F.
6.
When the dough has risen, bake until golden-brown and the interior temperature
reaches 190°F, about 45 minutes. Let cool in the pan for 10 minutes, then move to a
wire rack and cool for at least 20 minutes more. Serve warm or at room temperature.
Makes one 10-inch round loaf.
1
2
3
4
5
6
© 2016 Bob’s Red Mill Natural Foods, Inc.