Taste Of Louisiana Spiced Bread Braid Recipes

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CELEBRATION BRAID



Celebration Braid image

During the holidays, I sometimes make a couple of these golden loaves a day to give as gifts. Everyone in our family loves them any time of year. The recipe originated with one for Jewish challah, which I began making over a decade ago. -Marcia Vermaire Fruitport, Michigan

Provided by Taste of Home

Time 55m

Yield 1 loaf. (32 servings)

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
2 large eggs
1/3 cup butter, softened
1/4 cup sugar
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
1 large egg yolk
1 tablespoon water

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., On a floured surface, knead dough until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into four portions. Shape each into an 18-in. rope. Place ropes side by side on a greased baking sheet. Beginning at one end, braid dough by placing the first rope over the second rope, under the third and over the fourth. Repeat three or four times, beginning each time from the same end. Pinch ends to seal; tuck under., Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Whisk egg yolk with water; brush over braid. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 95 calories, Fat 3g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

CARDAMOM BRAID BREAD



Cardamom Braid Bread image

I came across this recipe in 1983 and have been making it for the holidays ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington

Provided by Taste of Home

Time 50m

Yield 2 loaves (20 slices each).

Number Of Ingredients 9

6 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons ground cardamom
1 teaspoon salt
1-1/2 cups plus 2 tablespoons 2% milk, divided
1/2 cup butter, cubed
1/2 cup honey
2 large eggs, room temperature
2 tablespoons sugar

Steps:

  • In a large bowl, combine 2 cups flour, yeast, cardamom and salt. In a small saucepan, heat 1-1/2 cups milk, butter and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Brush with remaining milk and sprinkle with sugar. Bake at 375° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 91mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

HONEY PIE



Honey Pie image

A hint of honey flavors this old-fashioned honey custard pie that comes together quickly with simple ingredients. Don't be afraid of blind-baking the crust, it's easy to do. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
4 large eggs
2-1/2 cups whole milk
1/2 cup packed brown sugar
1/2 cup honey
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
Whipped cream and flakey sea salt, optional

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.

Nutrition Facts : Calories 374 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 375mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.

GARLIC-HERB BRAID



Garlic-Herb Braid image

Savory flavors of rosemary, dill, garlic and basil blend beautifully in this homey loaf that goes with almost any main dish. Get ready for oohs and aahs when you bring this tender and impressive braid to the table! -Taste of Home Test Kitchen

Provided by Taste of Home

Time 40m

Yield 1 loaf (16 slices).

Number Of Ingredients 13

4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
2 teaspoons dried basil
1-3/4 teaspoons dill weed
1-1/2 teaspoons salt
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary, crushed
3/4 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
1 large egg, room temperature
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Cover and let rest for 10 minutes., Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 minutes., Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

Nutrition Facts : Calories 169 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 257mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

TASTE YOUR SOLE-SAUTEED AND SPICY!



Taste Your Sole-Sauteed and Spicy! image

Make and share this Taste Your Sole-Sauteed and Spicy! recipe from Food.com.

Provided by 2Bleu

Categories     Healthy

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1 lb sole fillet
1/4 cup 2% low-fat milk
1/4 cup all-purpose flour
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon salt
1 teaspoon extra virgin olive oil
1 lemon, cut into wedges for garnish

Steps:

  • In a shallow bowl soak the fillets in the milk for 15 minutes. Meanwhile, in another shallow bowl toss together the flour, spice mixture, and salt. set aside.
  • In a large skillet heat the oil until hot. Dust the fillets with the flour mixture, shaking off the excess and add them to the pan, skinned side up.
  • Saute for 2 minutes on each side or until just cooked through. Serve with lemon wedges.

TASTE OF LOUISIANA SPICED BREAD BRAID



Taste of Louisiana Spiced Bread Braid image

This is a Cajun bread spiced with tomato, spices, garlic, heat form hot peppers. I read and was told you can not mix fresh garlic into the bread dough because the garlic will kill the yeast. I have and never had a problem. Just look at the picture of my bread. Be sure to place the garlic in separate corners from the yeast.

Provided by Rita1652

Categories     Yeast Breads

Time 45m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 16

1 1/4 cups water
2 tablespoons olive oil
1 tablespoon tomato paste
1/4 cup ricotta cheese
4 1/2 cups bread flour
1 teaspoon paprika, smoked
1/2 teaspoon hot paprika
1 teaspoon dried oregano
1 teaspoon dried parsley
1/4 teaspoon black pepper
1 pinch red pepper flakes
1 garlic clove, minced
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons fast rising yeast
1 egg, mixed

Steps:

  • Place water, oil, paste and cheese in bread machine. Top with flour, place the spices and garlic in one corner, salt and sugar in separate corners. Make a hole in the center and place the yeast.
  • Set machine to dough cycle and press start.
  • Lightly spray baking pan.
  • When dough cycle has finished turn out on to a flour surface.
  • Divide into 3 pieces making a rope of each.
  • Place each next to each other. Start at center and braid to end and tuck ends under.
  • Turn dough around and braid the remaining ropes and tucks ends under.
  • Place the bread on the oiled pan cover with plastic wrap and let rise for 45 minutes.
  • Meanwhile preheat oven to 400 degrees.
  • Remove wrap and glaze the bread with the egg.
  • Bake for 30 minutes.

Nutrition Facts : Calories 254.1, Fat 4.7, SaturatedFat 1.1, Cholesterol 21.7, Sodium 144.3, Carbohydrate 44.6, Fiber 2, Sugar 0.8, Protein 7.6

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