I made this yesterday for lunch,, because no one but Kenz and I will eat it, there was plenty to have for dinner too!! It was my first time ever making a "braid bread" and it turned out really well!! I did subsitute spicy brown mustard instead of dijon. It gave it a good kick.
Shirley J Honey White Bread Mix (or any Shirley J bread mix)
Mix the following together and set aside,, this is your filling...
1/2 c. mayo
2 T. Dijon mustard
1/2 t. course ground pepper
1 can (12 oz) canned chicken (or any type of chicken you prefer)
1/2 cup chopped celery
1/2 cup dried cranberries
4 oz. Mozzarella cheese
1/4 cup almonds, slivered
Directions:
BREAD:
Mix bread according to package directions. Let bread rest for 15-20 minutes after mixing, per instructions on bag. Cut in half and set half aside.
Remove bread to floured surface; roll out into approximately 12” x 18” rectangle. Place dough rectangle on 12”x 18” sheet pan lined with parchment paper. Make 4” cuts approximately 1” wide along each 18” edge of the rectangle, leaving 4” in center for filling.
Place filling in middle of dough rectangle, smooth to fill to the edge of dough cuts. Fold the edges of the dough over to middle of the pan, covering fillings.
Alternate sides and tuck strips of dough under each other, giving the appearance of a woven top.
Cover and let rise for 10 minutes in a warm place. Brush with egg whites and bake in a 350 degree preheated oven for approximately 20 minutes or until golden brown.
With the other half of the bread I rolled it out, and cut it the same as I did for the chicken braid,, filled it with apple pie filling, then closed it up the same way. brushed it with melted butter, cinnamon and sugar.
I forgot to take a picture sadly!! And that is all gone so I can't even take a picture of it now for you!! Yep it was that delish!!!
I did find I had to cook both of these a little longer than the recipe calls for to ensure even cooking all the way through.
ENJOY!!!!
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