Stuffed Three-Seed Braid

Slice into warm crusty bread and savor the warm, ooey, gooey cheese.

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Servings 8

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( 13 ) Ratings

13 Ratings

5 Stars 12%

4 Stars 12%

3 Stars

2 Stars 38%

1 Stars 12%

Member Reviews ( 4 )

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Bake-Off® Contest 45, 2012

Kathy Ault

Edmond, Oklahoma

ingredients 7
Prep Time 20 min
Total Time 50 min

Ingredients

1: can Pillsbury® refrigerated crusty French loaf

4 1/2: sticks (4 1/2 oz) string cheese

1: LAND O LAKES® Egg

1: teaspoon water

1: teaspoon McCormick® Sesame Seed

3/4: teaspoon McCormick® Fennel Seed

1/2: teaspoon McCormick® Poppy Seed

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Directions

1 Heat oven to 350°F. Lightly spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut dough lengthwise into thirds, forming 3 long strips. Press out strips to flatten to 2 1/2-inch width.
2 Cut cheese sticks into 18 (about 1-inch) pieces. Place 6 pieces of the cheese evenly along length of one dough strip to within 1 inch of each end. Pull up long sides of dough strip and pinch to seal seam, encasing cheese in dough. Repeat with remaining dough and cheese.
3 In small bowl, beat egg and water with wire whisk. Brush egg mixture over strips. Sprinkle one strip with sesame seed, one with fennel seed and one with poppy seed. On cookie sheet, braid dough strips, seam sides up, pinching seams to seal, if necessary; tuck ends under.
4 Bake 18 to 24 minutes or until golden brown. Cool 5 minutes. Cut crosswise into slices. Serve warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 160
Calories from Fat: 50),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 320mg; 320%;
Total Carbohydrate: 19g; 19%
(Dietary Fiber 0g 0% Sugars 2g 2% ),
Protein: 8g; 8%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Misa925

report Posted May. 24, 2013 9:21 PM

Looks like my review below was cut off...tonight I made it with garlic powder on one rope, Parmesan cheese on the second, & Italian seasoning on the third. After braiding & cooking it looks lovely, served it with an Italian meal it's a great change from the typical garlic bread.

Misa925

report Posted May. 24, 2013 9:17 PM

I prefer to slice the cheese lengthwise, so 4 1/2 pieces of cheese = 9 strips. When I remove the dough from the can & cut it into thirds lengthwise it tends to lengthen a bit, so 3 cheese strips are perfect for each length of dough. I think it's also easier to roll & seal the dough around strips of cheese & I prefer having the cheese evenly distributed along each length instead of having blobs of cheese here & there. The amount of egg mixture is way more than needed (you could make 4-5 bread braids with one egg). I like to experiment with the toppings on each of the ropes, tonight I used gar

MidwestCook

report Posted Mar. 4, 2012 7:39 AM

Wonderful flavor, especially the fennel seed, but I'll change the prep significantly next time. Egg wash drips glued the bread to the cookie sheet & dough opened around cheese. My idea: cut short-way into 3rds, knead seeds into each & roll into ropes, braid, tuck cheese chunks between braid seams.

Mom279

report Posted Jan. 17, 2012 1:15 PM

This recipe was yummy, very easy and the kids loved it! The only problem I had was trying to keep the dough covering the cheese before it went into the oven.