BRAID BREAD RECIPES

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PEPPERONI PIZZA BRAID RECIPE - PILLSBURY.COM



Pepperoni Pizza Braid Recipe - Pillsbury.com image

This easy, cheese-stuffed twist on pizza night makes a great dinner or fun game day appetizer.

Provided by Roxana Yawgel

Total Time 30 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 4

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/4 cup pizza sauce (from 14-oz jar)
1 cup shredded mozzarella cheese (4 oz)
1/2 cup pepperoni slices (2 oz) (about 27 slices)

Steps:

  • Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
  • Unroll dough on cookie sheet. Press into 13x8-inch rectangle; if using crescent rolls, firmly press perforations to seal. Spread pizza sauce in 3 1/2-inch-wide strip lengthwise down center of dough all the way to ends. Layer half the pepperoni slices and cheese over sauce; repeat.
  • Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
  • Bake 16 to 20 minutes or until deep golden brown. Serve with additional pizza sauce, if desired.

Nutrition Facts : Calories 180 , CarbohydrateContent 14 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 440 mg, SugarContent 4 g, TransFatContent 0 g

CHALLAH BREAD | JAMIE OLIVER BREAD & BAKING RECIPES



Challah bread | Jamie Oliver bread & baking recipes image

Traditionally challah is braided lengthways but we’ve done a lovely round version, which is typically made for Rosh Hashanah (Jewish New Year).

Total Time 1 hours

Yield 2 loaves

Number Of Ingredients 6

750 g strong bread flour plus extra for dusting
10 g fast-action dried yeast
50 g caster sugar
2 large free-range eggs
olive oil
1 tablespoon sesame seeds

Steps:

    1. Place the dry ingredients in a large bowl with 1½ teaspoons sea salt, stir to combine then make a well in the centre.
    2. Crack the eggs into a small bowl and beat. Next, pour in 1½ tablespoons of oil and 350ml water into the well and add most of the beaten egg (saving a little for egg washing later). Mix with a fork, then bring together with your hands to form a ball.
    3. On a lightly dusted surface, knead the dough for 10 minutes until smooth and springy. Be careful not to add too much flour here to prevent the dough drying out.
    4. Place in a large oiled bowl, cover with a damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.
    5. To braid your challah, divide the dough into two balls. Put one aside covered with a damp tea towel and cut the other ball into 4 even pieces. Roll each piece into a thin sausage-shape, roughly 60cm long.
    6. Place two of the strands next to each other vertically. Weave the remaining two strands horizontally over and under the vertical strands to form a cross shape.
    7. Working with the top pair of strands, take the strand that is underneath and place over the strand next to it. Do the same with the next pair of strands and continue this around the cross. Once all four pairs have been crossed over, do the same in the reverse direction – clockwise/anti-clockwise depending on your strands. The rule to go by is to always place the underneath strand over its pair.
    8. Continue this process until you have used up the dough. As you start to run out of dough tuck the ends under the loaf to form a neat braided ball. Place on a lined baking tray.
    9. Repeat the braiding technique with your second ball of dough.
    10. Cover both loaves loosely with a damp tea towel and leave to rise for a further 30 minutes. Preheat your oven to 180°C/350°F/gas 4.
    11. Use the remaining egg to glaze the challah. Sprinkle over the sesame seeds and bake for 40 minutes, or until golden. Adding extra egg wash halfway, if needed.

Nutrition Facts : Calories 270 calories, FatContent 3.7 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 8.7 g protein, CarbohydrateContent 53.8 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0.6 g salt, FiberContent 2 g fibre

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