Beef And Bean Braid
Ingredients
- Braid ⓘ
- 1 (1/4 ounce) package active dry yeast ⓘ
- 3/4 cup warm water (110-115 degrees F) ⓘ
- 2 tablespoons butter, melted ⓘ
- 1 tablespoon sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1 egg ⓘ
- 2 cups all-purpose flour
- Filling ⓘ
- 1 lb lean ground beef ⓘ
- 1 medium onion, chopped ⓘ
- 1 teaspoon garlic salt ⓘ
- 1 (16 ounce) can kidney beans, rinsed and drained ⓘ
- 2/3 cup water ⓘ
- 2 tablespoons chili powder ⓘ
- 1/4 teaspoon ground cumin ⓘ
- 1/4 teaspoon cayenne pepper ⓘ
Instructions
- In large mixing bowl, dissolve yeast in warm water.
- Add butter, sugar, salt, egg and 1 1/2 cups flour; beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain.
- Stir in the beans, water and seasonings; bring to a boil.
- Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened.
- Punch dough down.
- Turn onto a lightly floured surface; roll into a 16-inch by 11-inch rectangle.
- Transfer to a greased 15-inch by 10-inch baking sheet.
- Spread beef mixture down center of dough; sprinkle with cheese.
- On each long side, cut 1-inch wide strips about 1/2 inch from filling.
- Starting at one end, fold alternating strips at an angle across filling; seal ends.
- Cover and let rise until doubled, 30 minutes.
- Brush egg over dough.
- Bake at 350 degrees for 20-25 minutes or until golden brown.
- Remove to wire rack; let stand 5 minutes before slicing.
Nutrition & Diet Analysis (per serving)
1213
kcal
61% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).