Appetizer Braid

This savory braid is an impressive appetizer, but easier to make than it looks. Customize it with your favorite Italian or Greek cheese.


Details

Difficulty

Moderate

Yield

1 braid

Prep Time

45 minutes

Rise Time

45 minutes to 1 hour

Ingredients


  • Dough
  • 1-1/2 to 2 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 2 teaspoons herb seasoning
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120° to 130°F)
  • 1 tablespoon olive oil
  • Filling
  • 1 jar (6 ounces) marinated artichoke hearts, well drained and chopped
  • 1/3 cup sliced ripe olives, drained
  • 1/3 cup drained and chopped roasted red peppers OR sun-dried tomatoes (packed in oil)
  • 1 cup (4 ounces) shredded provolone OR Italian blend cheese
  • Egg Glaze
  • 1 egg white
  • 1 tablespoon water

Directions


Combine 1 cup flour, undissolved yeast, herb seasoning and salt in a large mixer bowl. Gradually add very warm water and oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to a 12 x 10-inch rectangle. Place on greased baking sheet. Layer filling ingredients lengthwise over center third of dough. With sharp knife, make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across the filling. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.

Brush braid with Egg Glaze. Bake at 400oF for 20 to 25 minutes or until done. Remove from sheet; serve warm.

Egg Glaze: Combine egg white and water in a small bowl. Stir to blend.