Pasta Braid | Sugar for Breakfast: Pasta Braid

Monday, January 9, 2012

Pasta Braid

I love pasta. I love bread. The two together are a perfect pair, and obviously carb over-load.
So it took me by surprise when I came across this recipe at for baking spaghetti inside a bread braid.
I had to try it right away, so about 2 days after spotting the recipe, I made this.
Now, I must warn you I've never made any sort of bread braid before, so I do need some practice with that. But after making this and having my daughter actually eat her entire dinner I will be making this again!
The only big change I made was that I used spiral pasta noodles, and I just enjoy them more than spaghetti noodles :) I also made this recipe with 2 loaves of bread, as I knew one wouldn't enough to feed my husband (he eats a lot) as well as have some for his lunch the following day. I believe 2 loaves would better feed a family of 4 rather than just one. But break this recipe in half if you wish.

Pasta Braid

Prep: approx 30 minutes + time for dough to rise Bake: 35-40 minutes Servings: approx 4 with one loaf, otherwise 8

2 loaves Rhodes bread dough, thawed and at room temperature
1# ground beef
12 oz pasta noodles
1 jar (26 oz) spaghetti sauce of your choice
2 cups mozzarella cheese (I used a cup of cheddar in place of 1 mozzarella as I didn't have enough on hand)
1 egg white
Parsley Flakes
Grated Parmesan

Thaw dough out according to package directions.
Preheat oven to 350°
Bring water to a boil in a large stock pot.
While water is coming to a boil, roll out each dough loaf onto a lightly floured surface.
Create as much as a rectangle as possible.
Cut slits into each long side of the dough so you may create a braid.
Cook pasta according to package directions.
Brown beef in skillet on the stove.
Add seasonings to taste; add spaghetti sauce.
Let simmer until pasta is done to your likeness.
Drain pasta; combine with spaghetti sauce mixture.
Spoon into center of each braid.

Braid the dough; left-right, right-left, left-right, etc.
Move the braids to a cooking sheet or large baking pan. (I used 2 large spatulas to move them; rolling the dough onto parchment paper would also work instead)
Brush tops of dough with egg white.
Sprinkle with Parmesan and parsley flakes.
Bake for 35-40 minutes or until dough is a nice golden brown.
Remove from oven; let set a few minutes, then slice and enjoy!

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