Ingredients
Braid
1 (1/4 ounce) package active dry yeast
3/4 cup warm water (110-115 degrees F)
2 tablespoons butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1 egg
2 cups all-purpose flour
Filling
1 lb lean ground beef
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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.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Home dry-aging bags — age beef in your fridge, restaurant quality