Ingredients: |
Ingredients: 1 tsp dry yeast
2 Tbsp. butter, softened
2 Tbsp. dry milk powder
2 Tbsp. sugar, divided
1 egg, beaten
3/4 c. warm water, divided
2 c. flour
1 lb. lean ground beef
2 Tbsp. taco seasoning
1/4 c. sliced fresh mushrooms
1 egg, beaten
1 (8 oz) can tomato sauce
1/2 c. shredded cheddar cheese
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Directions: |
Directions:Dissolve yeast and 1 tsp. sugar in 1⁄2 c. water; let stand for 5 minutes. Add butter, milk powder, egg, salt and remaining sugar and water. Stir in enough flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. In a skillet, cook beef and mushrooms over medium heat; drain. Stir into tomato sauce and taco seasoning. Set aside 1 Tbsp. beaten egg. Stir remaining egg into beef mixture. Cool completely. Punch dough down. Turn onto a lightly floured surface; roll into a 15x12 rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives. On each long side, cut 1" wide strips about 20 1⁄2 " into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover & let rise for 30 minutes. Brush with reserved egg. Bake at 350º for 20-25 minutes or until golden brown. Remove from pan to a wire rack. |
This recipe for Taco Braid is from