Beef and Bean Braid

READY IN: 50mins




  • In large mixing bowl, dissolve yeast in warm water.
  • Add butter, sugar, salt, egg and 1 1/2 cups flour; beat until smooth.
  • Stir in enough remaining flour to form a soft dough.
  • Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.
  • Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain.
  • Stir in the beans, water and seasonings; bring to a boil.
  • Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened.
  • Punch dough down.
  • Turn onto a lightly floured surface; roll into a 16-inch by 11-inch rectangle.
  • Transfer to a greased 15-inch by 10-inch baking sheet.
  • Spread beef mixture down center of dough; sprinkle with cheese.
  • On each long side, cut 1-inch wide strips about 1/2 inch from filling.
  • Starting at one end, fold alternating strips at an angle across filling; seal ends.
  • Cover and let rise until doubled, 30 minutes.
  • Brush egg over dough.
  • Bake at 350 degrees for 20-25 minutes or until golden brown.
  • Remove to wire rack; let stand 5 minutes before slicing.