One (the) reason I am not good at either baking or gardening is that I try to run before I learned to walk.
I always want to try new and novel things before I get really good at the simple – well, that may be true, and I try to work on it – but every once in a while I find some neat recipe (or plant) that I manage to knock out of the park – which gives me enough confidence (hubris) to keep pushing the envelope…
This recipe for Braided Spaghetti Bread is one of them, but I have to warn you – it is carb loaded… But since it is dead simple and really good I think it is worth it.
- Loaf frozen bread dough, thawed to room temperature OR a loaf’s worth of homemade dough
- 6 oz spaghetti, cooked
- 1 cup thick spaghetti sauce
- 8 oz mozzarella cheese, cut into 1/2 –inch cubes
- 1 egg white
- Parmesan cheese
- Parsley Flakes/Italian seasoning
- Roll loaf into a 12×16-inch rectangle. Cover and let rest for 10-15 minutes.
- Cook spaghetti according to package instructions. Drain and let cool.
- Uncover dough, and mound spaghetti lengthwise to create a 4-inch strip down the center of dough.
- Cover noodles with sauce, cubed cheese, and any meat or other fillings
- Cut edges of dough to create 1 ½-inches strips on long sides of dough. Cut from edge to within ½-inch of filling.
- Cover the spaghetti with the dough by braiding the dough over. Do this by folding top and bottom strips toward filling. Then braid left over right, right over left. Finish braid by tucking last strip under the braid.
- Lift loaf (using both hands) and place on large sprayed baking sheet.
- Brush with egg white and sprinkle with Parmesan cheese and spices.
- Bake at 350 for 30-35 minutes or until golden brown.
- Cool slightly and slice to serve.
You can substitute the spaghetti for other fillings – a can of apple filling would make a nice dessert, and you can create your own spin on dinner quite easily.