Wednesday, November 17, 2010

Swiss Chicken and Bacon Bread Braid

I really like the idea of making bread braids.
I pretty much love everything about fresh bread, actually.
This idea can easily accommodate whatever filling you want - but be mindful of consistency.
You want the filling to be just right - if it is too wet your bread will get soggy, and that is never a good thing.
This recipe captures the perfect consistency.
And... since everyone in my family also loves bacon it was a real hit.
Mmmmm.... ooey-gooey, cheesey, deliciousness!
Swiss Chicken and Bacon Bread Braid
1 large chicken breast, cooked and cubed
1/2 lb. bacon strips, cooked and crumbled
3/4 c. shredded Swiss cheese
3/4 c. Mozzarella or Cheddar Cheese
1/2 c. finely chopped sweet red pepper
1/4 c. finely chopped onion
2 Tbsp. Dijon mustard
1 Tbsp. Italian salad dressing
1 Tbsp. mayo
Combine all ingredients (except dough) in a large bowl.
Roll out bread dough in a large rectangle (11x17"ish) - the size of a large cookie sheet.
Spray a large cookie sheet with cooking spray and transfer bread dough to it.
Using a knife or pizza cutter, cut slits on the outsides of the dough, about 1" apart, leaving the middle intact, like this:

Now take all of your filling and pour it down the middle.
Now, start 'braiding' the bread from the top to the bottom, alternating sides as you go.

Wrap the bottom pieces underneath the loaf to secure it and close it off.
Bake at 375 for 20-25 minutes or until golden brown.


  1. This looks so good that it is evil. I am bookmarking it. I think it would make a great meal. Joni

  2. This is a fantastic meal, thanks for sharing. You are an amazing cook!