Imagine all the goodness of roasted beef, whipped cream cheese spread, aromatic herbs and garlic wrapped in freshly baked bread.
This soft and buttery fresh bake promises to bring the perfect touch to your meals. Serve it as a starter to your meal or as a snack on its own, I bet your family would devour it instantly.

Braiding a bread loaf is pretty easy. Here is how it is done. You may use it to braid puff pastry and croissant dough with  fillings of your choice.

braid 1

braid 2

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Roasted Beef And Cream Cheese Braid
Serves 8
Print
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
Ingredients
  1. DOUGH
  2. 3-1/2 cups all-purpose flour
  3. 2-1/4 teaspoon instant yeast
  4. 1 tablespoon salt
  5. 3 tablespoons sugar
  6. 1 tablespoon red chilli flakes
  7. 1 teaspoon garlic powder
  8. 1 egg
  9. 50 grams butter softened
  10. Approx 300 ml hand warm water
  11. ( Amount of water varies depending upon the weather and quality of flour. Make sure to add enough water to get a really soft and supple dough).
  12. FILLING SPREAD
  13. 1 cup shredded roasted beef
  14. 1/2 cup cream cheese
  15. 1/4 cup mayonnaise
  16. 1 teaspoon fresh ground black pepper
  17. 1/4 teaspoon salt
  18. 1/2 teaspoon chicken stock powder
  19. 3 tablespoon chopped parsley
  20. 1-1/2 tablespoons lemon juice
  21. 1/2 teaspoon garlic powder
  22. 3-4 cheddar cheese slices
  23. ROASTED BEEF
  24. 4 tenderloin steaks flattened
  25. 3 tablespoons sea salt
  26. 3 tablespoons white vinegar
  27. 1/4 cup pineapple juice
  28. 3 tablespoons oil
  29. WASH AND TOPPING
  30. 1 egg beaten
  31. 2 tablespoons cold water
  32. 1 tablespoon Chopped garlic
  33. 1 teaspoon garlic powder
  34. 1 teaspoon dried oregano
Instructions
  1. Begin by preparing slow roasted beef. Rub salt on flattened steaks massaging all the pores of meat. Now heat oil in an oven roasting tray over the stove. Add salted beef and give the steaks a good sear on both sides till it gets a nice color, approximately 2 minutes. Remove from heat and add vinegar, pineapple juice and some fresh herb. Cover the roasting tray with aluminum foil and slow roast in a preheated oven at 100 degrees Celsius for about 2 hours.
  2. Once done, shred the roasted beef.
  3. In a large mixing bowl stir together the flour, yeast, salt, sugar, red chilli flakes, garlic powder and egg. Add warm water gradually and bring all the flour mixture together into a soft wet dough. Remove the dough onto a floured wooden surface. Apply oil on your hands and start kneading in the butter. Keep stretching and folding the dough till it stops sticking to the surface and your hands and you have a smooth soft and supple dough. Do not add any more flour. The more you knead the less sticky it will get. Lightly oil the dough and place it in a greased bowl. Cover with a damp cloth and let rise till it doubles in size.
  4. In the meanwhile prepare filling spread. Whip up cream cheese and mayonnaise till light and creamy. Add in salt, black pepper, garlic powder, lemon juice, parsley and chicken Stock powder.
  5. Now punch down the dough and knead for a couple more minutes on a floured surface. Divide the dough into two equal portions. Each will prepare one braid loaf. Roll out the dough into a 10"x15" rectangle.
  6. Make cuts along the edges of the dough. (See pictures above on blog post for more detail.) Make 7-8 cuts along the sides; just make sure to have the same amount of strips on each side.
  7. Spread the prepared cream cheese filing in the center of the rectangle. Next, spread the shredded roasted beef. Add a little more cheese spread on it. Now place cheddar slices on top.
  8. Fold the strip on one side over the filling, then cross the strip on the other side over the first. Continue likewise to make the braid.
  9. Let it rest for another half an hour covered with a damp towel.
  10. Brush the braid with an egg wash and sprinkle garlic powder, dried oregano and fresh chopped garlic on top.
  11. Bake in a preheated oven at 180 degrees Celsius for about 35 minutes.
Adapted from My Secret Bakes
Adapted from My Secret Bakes
My Secret Bakes-Nazeeha Khan http://mysecretbakes.com/

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