Artichoke Braided Bread Recipes

ARTICHOKE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic together in a bowl.
• Spread artichoke topping evenly over the French bread halves. Place coated bread on a baking sheet.
• Bake in preheated oven until topping is hot and bubbling, about 20 minutes.

ARTICHOKE BREAD

Steps:

• Bake loaf according to package directions; cool. Cut bread in half lengthwise; place on an ungreased baking sheet., In a small bowl, combine the artichokes, bread crumbs, Parmesan cheese, mayonnaise and garlic; spread evenly over cut sides of bread. Sprinkle with mozzarella cheese., Bake at 350° for 15-20 minutes or until cheese is melted. Serve warm.

ARTICHOKE BREAD

Steps:

• Preheat over to 350°F.
• Melt butter in a skillet over medium heat.
• Add garlic and sesame seeds.
• Sauté until lightly browned.
• Remove from heat and stir in artichoke, Monterey jack, parmesan and sour cream.
• Cut bread in half lengthwise.
• Scoop out center of each piece, leaving a 1 inch shell.
• Add approximately 1/2 of the removed bread pieces to the artichoke mixture.
• Stir to blend.
• Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese.
• Place on baking sheet and cover with foil.
• Bake for 25 minutes.
• Remove foil and bake 5 minutes more.
• Cool slightly and cut into slices.

ARTICHOKE BRAIDED BREAD

Steps:

• Finely chop artichoke hearts.
• Add garlic, 1/4 tsp salt, pepper, olive oil& mix; set aside.
• Add artichoke mix, rest of salt and flour to bread machine and mix until it has gone through the rising process, do not bake in bread machine.
• Once dough is ready, remove from bread machine onto a floured cutting board or wherever you want to work with the dough.
• Split dough into four sections.
• Roll two balls into two narrow log shapes, at one end pinch together and braid.
• Complete the same step with other two logs.
• Tuck the pinched ends under the braided bread.
• Place the braids on baking sheet/s, with a brush, brush the beaten egg evenly over breads and bake in a 350 oven until lightly brown, about 30 mins.

SPINACH ARTICHOKE BABKA

Steps:

• For the dough: Sprinkle the yeast over the milk in a liquid measuring cup and set aside until bubbly, 5 to 7 minutes. Combine the flour, sugar and salt in a large bowl and whisk together. Add the eggs, vanilla, yeast mixture, lemon zest and nutmeg; stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it is too sticky. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours.
• For the filling: Combine the artichoke hearts, spinach, cream cheese, mozzarella, Parmesan, a pinch of salt and some pepper in a food processor and process until smooth.
• For the topping: Whisk the flour, panko, a pinch salt and some pepper in a medium bowl, then work in the butter with your fingers until the mixture is sandy and chunky. Stir in the Parmesan and parsley and set aside.
• For the assembly: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle on a lightly floured surface. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Sprinkle 1/4 cup of the Parmesan and 1/4 cup of the mozzarella all over the filling on each dough rectangle. Drizzle with extra-virgin olive oil. Starting from the long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate for 15 minutes.
• Unwrap the logs and cut each in half lengthwise with a bench scraper or chef's knife. For each babka, twist the 2 halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line each with parchment, leaving an overhang on the 2 longer sides so you can pull the babka out of the pan after baking. Place a babka snuggly in each pan and sprinkle with the topping. Cover with plastic wrap and let rise for 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F. Drizzle the melted butter all over the babkas. Bake until browned, about 45 minutes.
• Let sit 10 minutes, then remove the babkas from the pans and remove the parchment. Let cool completely on a wire rack before slicing and serving.

CHEESE BRAIDED BREAD

Steps:

• Mix 1 1/2 cups flour, salt, sugar and yeast in a large bowl.
• Combine yogurt, 1/2 cup water and butter in a saucepan; heat over low heat until warm.
• Gradually add to dry ingredients and beat for two minutes at medium speed, scraping bowl occasionally.
• Reserve 1 tablespoon beaten egg for topping; add remaining eggs, 1 cup flour and 1 1/2 cups cheese.
• Beat on high for two minutes.
• Stir in enough additional flour to make a stiff dough.
• Turn out on lightly floured board and knead until smooth and elastic, about ten minutes.
• Put in a greased bowl, turning to grease top of dough; cover and let rise in a warm place until doubled (about an hour).
• Punch down; divide dough in half.
• Divide each half into three pieces and shape each piece into a 12" rope.
• Braid the three ropes together and pinch ends together to seal; repeat with the second loaf.
• Place loaves into a greased 9 x 5" loaf pan, cover and let rise until doubled.
• Combine reserved egg and milk; brush over loaves.
• Sprinkle with remaining cheese.
• Bake in a preheated 375F oven 30 minutes or until done.
• Remove from pans and cool on racks.

ITALIAN ARTICHOKE BRAID

Steps:

• Measure carefully, placing all ingredients except Artichoke Filling and cheese in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan. Knead 5 minutes on lightly floured surface (if necessary, knead in enough flour to make dough easy to handle). Cover and let rest 10 minutes. Prepare Artichoke Filling.Grease large cookie sheet. Roll dough into 12x8-inch rectangle. Place on cookie sheet. Spoon filling lengthwise down center third of rectangle sprinkle with cheese. On each 12-inch side, make cuts from filling to edge of dough at 1-inch intervals, using sharp knife. Fold ends up over filling. Fold strips diagonally over filling. alternating sides and overlapping in center. Cover and let rise in warm place 20 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 400°. Bake 20 to 25 minutes or until golden brown. Serve warm, or cool on wire rack.Mix all ingredients.1 slice: 155 calories (45 calories from fat) 5g fat (2g saturated) 10mg cholesterol 300mg sodium 22g carbohydrate (1g dietary fiber) 6g protein.NOTE: If Italian seasoning isn't a blend you keep on your shelf, use 1 teasponShapingMake cuts from filling to edge of dough at 1-inch intervals. Fold strips over filling, alternating sides and overlapping at center.For Artichoke Filling: Mix all ingredients.Note: If Italian seasoning isn't a blend you keep on your shelf, use 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/4 teaspoon dried rosemary, 1/4 teaspoon garlic powder and a dash of ground red pepper (cayenne) instead.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.