Grapeseed Oil Garlic Bread Braid
Grapeseed oil can be used as both a culinary and topical skin moisturizer. It’s trendy for health nuts to slather all over and take shots of it to remedy everything from hemorrhoids to cancer. But I appreciate it’s mild flavor, antioxidants and ability to stand up to high heat without smoking.
Grapeseed Oil Garlic Bread Braid
Ingredients
2 ¼ tsp rapid rise yeast
2 Tbsp sugar
½ cup very warm water
4 cups bread flour
1/2 tsp salt
½ tsp garlic powder
1 tsp dried Italian herbs
¼ cup grapeseed oil
1 ½ cup water
Cornmeal for dusting
Egg white plus 1 tsp water
Choose your filling: meat, cheeses,roast peppers and onions, or a combo
Directions
1. In a small bowl, mix yeast and sugar. Add ½ cup warm water. Allow to swell for 5 minutes.
2. In a large bowl, mix flour, salt, seasonings, oil and water.
3. Pour yeast mixture into flour bowl. Knead flour in slowly to create elastic dough. Cover with a towel and allow to rise 30 minutes.
4. Preheat oven to 375 degrees
5. Sprinkle cornmeal on a surface. Roll dough out to a rectangle ½ inch thickness. Cut 1 inch strips into dough on both sides (will look like a fringe).
6. Place dough on a baking stone. Fill center strip with filling. Fold fringe over, alternating sides, to create braid. Brush with egg white.
7. Bake 25-30 minutes, until golden brown.
Grapeseed Oil Garlic Bread Braid
Ingredients
2 ¼ tsp rapid rise yeast
2 Tbsp sugar
½ cup very warm water
4 cups bread flour
1/2 tsp salt
½ tsp garlic powder
1 tsp dried Italian herbs
¼ cup grapeseed oil
1 ½ cup water
Cornmeal for dusting
Egg white plus 1 tsp water
Choose your filling: meat, cheeses,roast peppers and onions, or a combo
Directions
1. In a small bowl, mix yeast and sugar. Add ½ cup warm water. Allow to swell for 5 minutes.
2. In a large bowl, mix flour, salt, seasonings, oil and water.
3. Pour yeast mixture into flour bowl. Knead flour in slowly to create elastic dough. Cover with a towel and allow to rise 30 minutes.
4. Preheat oven to 375 degrees
5. Sprinkle cornmeal on a surface. Roll dough out to a rectangle ½ inch thickness. Cut 1 inch strips into dough on both sides (will look like a fringe).
6. Place dough on a baking stone. Fill center strip with filling. Fold fringe over, alternating sides, to create braid. Brush with egg white.
7. Bake 25-30 minutes, until golden brown.
