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Tuesday, August 20, 2013

Braided Spaghetti Bread

A slice of spaghetti bread. Photo courtesy of the Cooking Corner.

    Our daughter was coming home from the Navy on leave and she sent a message asking if we could make this recipe she'd found for spaghetti bread. What's a mom to say? 
     I put the ingredients on my shopping list and made a plan. I knew we'd be busy and friends and family would be stopping by to visit, so I thought thawing the dough and making the sauce ahead of time would be a good idea.
    This turned out to be relatively easy to assemble. I rolled out the dough, layered the toppings and then made slices in the dough for braiding. The bread really rises when baked, so stuff it well. One tip though, is don't cut your strips too close to the center or the filling will leak (I only had one small hole). You just need enough to overlap the top. The thicker the sauce the better. It's worth the try.

Braided Spaghetti Bread


1 loaf frozen bread, thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into cubes
1 egg white, beaten
Parmesan cheese


 Directions:
Spray counter lightly with non-stick cooking spray. Roll loaf into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.

Cook spaghetti according to package instructions. Drain and let cool slightly. 

Remove wrap from dough.

Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese cubes. Make cuts 1-1/2-inches apart on long sides of dough to within 1/2-inch of filling.

Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet.



Brush with egg and sprinkle with Parmesan cheese and parsley. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.
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