BRAIDED TUNA BREAD

I bake yeast bread quite often because my family loves them.    My boy specially requested this Braided Tuna Bread for his breakfast.

It is a great bread to bring to potlucks or family gatherings.  Filled with tuna, you can also choose other stuffing of your choice.

If you have a bread machine, the process is even easier because the machine kneads the bread for you. But if don't have a BM, no worries! Good old fashioned kneading with your hand is perfect (it's a good workout).

Using a sweet dough,  this Braided Tuna Bread turned out soft and  buttery, however frozen bread dough may also be conveniently substituted by time pressed readers.



BRAIDED TUNA BREAD
Yield   :     2 mini loaves

3 cup all purpose flour
2 tablespoon cornflour
3 tablespoon dry milk
3 tablespoon soft butter
2 tablespoon sugar
1 cup warm water
2 tsp instant yeast
1 tsp salt

FILLING
185 g  tuna flakes drained
1 big onion chopped
3  tablespoon light mayonnaise
salt and black pepper to taste

METHOD

Combine all ingredients except the filling in a mixing bowl, mix and knead using your hand, a stand mixer or bread machine set on dough cycle - to make a soft and smooth dough.

Place the dough in a lightly greased bowl, cover and allow to rise for 1-1.5 hours until doubled.

In a medium bowl, combine all ingredients for the filling.

Gently punch the dough, transfer onto lightly floured surface. Divide into 2 equal  portion.

Roll out each portion into 9 x 12 in rectangle. Spread half of the filling down the center section.

To form the braid, cut 1 in cross wise strips down the length of the outside sections. Make sure both sides have  same number of strips.

Starting from the left, lift the top dough strip, gently bring it across the filling diagonally. Repeat on the other side so that  2 strips crisscross each other.

Complete the other piece of the dough using same step.

Cover and let rest for 45 minutes. Towards the end of rising time, preheat oven @ 190 C.

Bake for 20-25 minutes until golden brown. Remove from the oven, brush with melted butter.

Transfer onto rack to cool.

Linking to  Yeastspotting 11-2-12

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