Spaghetti Braid

When I saw this post on rhodesbread.com, I knew I’d have to try it for myself.  I mean, spaghetti and a fancy bread braid – a fun and easy, yet impressive dinner.  My interpretation of the original recipe is below.

Spaghetti Bread Braid

  • 1 Loaf Bread Dough, thawed to room temperature
  • 3 handfuls of spaghetti, broken in half and cooked
  • Most of a jar of thick spaghetti sauce
  • 4 oz block of mozzarella cheese, cut into 1/2 –inch cubes
  • 1 egg white
  • Parmesan cheese
  • Parsley flakes

Thaw the bread loaf (I like to put mine in a bowl with a kitchen towell draped over it, for 4-8 hours

Preheat oven to 375.

On a sheet of parchmant paper, roll out the bread to a rectangle-like shape.  Transfer to a baking sheet.

Cook spaghetti noodles and brown meat.  Add sauce to browned meat, then add in drained noodles.  Slightly cool and put in center of dough.  Place cubes of cheese on top.

Cut slits in dough, and start braiding from top, right over left, left over right (remember those Girl Scout knot-tying days)?

At the end, tuck under the braid.

In separate bowl, slightly beat egg white and brush over braid.  This will make the braid polished-looking when done.  Sprinkle some parsley to make it look fancy.  Add some parmesan if you’d like.

Bake for 35 minutes or until dough is cooked and golden brown.

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