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This savory braid is an impressive appetizer, but easier to make than it looks. Customize it with your favorite Italian or Greek cheese.
45 minutes to 1 hour
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
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
1 egg white
1 tablespoon water
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.