I made this bread with left-overs I had from a huge baked butternut dish. So mine was on the salted side - no sugar and seasoned with green onions. I pureed all the wet ingredients and then I added flour. I used Crisco butter flavored instead of butter. Yes, the dough is a bit on the sticky side. I mixed everything inside a big tupperware and close the lid. I add a bit more flour to the surface only when I am going to deflate it. This way the dough won't stick to the surface or rolling pin and the bread keeps its moisture. Mine was ready in 30 minutes. This bread has a rich golden tone, it is flaky, light and very flavorful! I found that the raw dough can be stored in the refrigerator for 3 days. I have made many variations. I placed the braid in a Bundt pan and baked it. Then- after baking it - I placed a glass with cranberry sauce extraodinaire(recipe in this site)right in the middle of the braid.It is a perfect combination! I have also made stuffed bread. I opened the dough and placed ham, ricotta with cilantro, cheddar cheese and artichoke. Then wrap the rectangle and bake it. I have also made crescent rolls. This recipe is certainly a keeper!! Thank you!
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I made this bread with left-overs I had from a huge baked butternut dish. So mine was on the...