Taco Braid

Name: Taco Braid
Ingredients: 1 teaspoon active dry yeast; 2 tablespoons sugar, divided; 3/4 cup warm water, divided (110 to 115 degrees); 2 tablespoons butter, softened; 2 tablespoons nonfat dry milk powder; 1 egg, beaten; 1/2 teaspoon salt; 2 cups all-purpose flour; 1 lb lean ground beef; 1/4 cup sliced mushrooms; 1 (8 ounce) can tomato sauce; 2 tablespoons taco seasoning; 1 egg, beaten; 1/2 cup shredded cheddar cheese; 1/4 cup sliced ripe olives

15 ingredients

8 steps

Ingredients

1 teaspoon active dry yeast
2 tablespoons sugar, divided
3/4 cup warm water, divided (110 to 115 degrees)
2 tablespoons butter, softened
2 tablespoons nonfat dry milk powder
1 egg, beaten
1/2 teaspoon salt
2 cups all-purpose flour
1 lb lean ground beef
1/4 cup sliced mushrooms
1 (8 ounce) can tomato sauce
2 tablespoons taco seasoning
1 egg, beaten
1/2 cup shredded cheddar cheese
1/4 cup sliced ripe olives

Directions

1

In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand 5 minutes.
2

Add butter, milk powder, egg, salt and remaining sugar and water. Stir in enough flour to form a soft dough.
3

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.
4

In a skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.
5

Punch down dough. Turn onto a lightly floured surface; roll into a 15x12 inch rectangle. Place on a greased baking sheet.
6

Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.
7

On each long side, cut 1 inch wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.
8

Brush with reserved egg. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pan to a wire rack.