http://modernmrscleaver.com/2013/07/15/braided-taco-bread/
Braided Taco Bread
It’s really as simple as mixing the ingredients together
Then adding in enough flour to make the dough come together
Turn the dough out onto a floured surface and knead until smooth and elastic (about 10 minutes) adding more flour as needed.
After a brief rising time, you begin the rolling and cutting work. This is truly NOT difficult and you will quickly become a pro and prepping for the braided bread.
The dough gets rolled to a 1/8′ thickness (anywhere close) and about the same length as a cookie sheet. This is not an exact science!
To prepare for the braiding, you cut squares from the corners of the dough
Then you cut strips into the sides about an inch in width. (again, not an exact science)
Your meat and cheese fillings get piled into the center
Then you fold the top and bottom flaps up on the filling and start braiding the strips over top of each other diagonally.
Each strip holds the last one in place. When you get to the end, simply pinch the last loose strip into the end to seal.
Braided Taco Bread
Prep Time: 45 minutes
Cook Time: 25 minutes
Yield: 1 loaf
A buttery braided dough wrapped around meat and melted cheeses!
Ingredients
For the Dough:
- 3 cups flour, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon granulated garlic
- 1 teaspoon dried oregano
- 1 package active dry yeast
- 2 tablespoons olive oil
- 1 cup very warm water
For the Fillings:
- 1/2 pound ground beef, browned, seasoned with taco seasonings, and cooled
- 1/2 red onion, minced
- 2 roma tomatoes, pulp removed and diced
- 2 spoonfuls of your favorite thick salsa
- 4 ounces of shredded cheeses, I use cheddar and mozzarella
- handful of cilantro, chopped
For the Garlic Butter:
- 1/4 cup melted butter
- 1 teaspoon garlic salt
Instructions
- Preheat the oven to 400 degrees and lightly grease a cookie sheet.
- Stir 1 1/2 cups of the flour, salt, garlic, oregano, and yeast together in a large bowl.
- Add the olive oil and water to the bowl. Stir to combine.
- Add in enough extra flour to make a soft dough.
- Turn the dough out on a well-floured surface and knead until the dough is smooth and elastic. This usually takes about 10 minutes. Add additional flour as needed to keep your dough from sticking.
- Place the dough on a newly floured spot and cover with a kitchen towel. Allow the dough to rise for 30 minutes.
- While your dough rises, combine the cooled meat, onion, tomatoes, and salsa in a bowl.
- In a separate bowl, combine your cheeses and cilantro.
- After your dough has risen, flour a rolling surface and roll the dough into a rectangle about as long as a cookie sheet. Your dough should be fairly thin, around 1/8" thick.
- Once your dough is rolled out, carefully bring the sides up and throw some extra flour underneath to avoid sticking.
- Cut squares out of the corners 3-4" wide, leaving a rectangle of dough in the center.
- Cut strips into each side of the dough about 1" thick. The strips should stop where the corner squares stop, leaving a large strip of dough in the center to fill. (See process pics above)
- Heap your meat mixture onto the center strip of your dough.
- Top the meat with your cheese and cilantro mixture. Give the cheese a little press to hold it into place.
- Bring the top and bottom flap of dough up and over the filling. Don't stretch the dough as you're just wanting to cover the very ends of the filling.
- Begin braiding the sides of your dough by bringing up one strip and laying it diagonally over the end flap. Grab the opposite strip and lay it down diagonally over the first strip. Continue this criss-crossing pattern all the way to the end.
- When you get to your last strip. Lay it down diagonally and pinch the end into the dough at the bottom to seal.
- Carefully transfer the bread onto the greased cookie sheet. This is best done by sliding the bread off the edge of the counter and onto the sheet. Lifting can prove a little difficult.
- Combine your melted butter and garlic salt in a small dish. Set aside.
- Bake at 400 degrees for 10 minutes then brush with half of the garlic butter, allowing it to seep down into the braid.
- Bake for an additional 10-15 until the bread is golden brown.
- Remove from the oven and brush with the remaining garlic butter.
- Allow the bread to cool for 5-10 minutes, then slice and enjoy!
Modern Mrs. Cleaver
Add the chicken chunks to a zip top bag and then add the yogurt, lemon juice, coriander, cumin, turmeric, cayenne, garam masala, salt, and 1/2 Tbsp of the paprika (I use the other tablespoon of paprika later).
Close up the bag, removing as much air as possible. Smoosh the bag all around to mix up the ingredients. Place the bag in the refrigerator and allow it to marinate for 2 hours to over night.
When you’re ready to make the chicken bites, preheat the oven to 425 degrees. Cover a baking sheet with foil and spray it with non-stick spray. Take each piece of chicken out of the marinade and wipe off the excess (I forgot to get a picture of this part…). Place them in a bowl and sprinkle on the last tablespoon of paprika and a pinch more of salt (and cayenne if you want it spicy). Place the chicken pieces on the baking sheet so that they are not touching. Bake for 15 minutes and then take them out and flip them over.