Braided Chili Loaf: Sandi's Recipe of the Week - April 17

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Sandi's "Recipe Of The Week"
April 17 - 23, 2004

"Braided Chili Loaf"

Braided Chili Loaf

Recipe Source:
Great Ways with Ground Meat (Card 22)
from Great American Recipes

Serving Size: Makes 6 to 8 servings

Amount	Ingredient
1 pound	lean ground beef
1 tablespoon	oil
1/2	medium onion, chopped
1 cup	tomato sauce
2 teaspoons	chili powder
1/2 teaspoon	dried basil leaves
1/2 teaspoon	cumin
1/2 teaspoon	pepper
1/4 teaspoon	salt
1/2 cup	sharp cheddar cheese
Dough:
1/2 cup	warm water (105 to 115 degrees)
1 package	active dry yeast
1 teaspoon	granulated sugar
1/2 cup	warm milk
1 tablespoon	oil
1 clove	garlic, pressed
1 teaspoon	salt
2 1/2 cups	all purpose flour
	Cornmeal

Preparation Instructions:
1. In a skillet, heat oil. Saute onion until soft. Stir in the beef and break up while browning.
2. Pour off any excess fat. Stir in tomato sauce, chili powder, basil, cumin, pepper and salt.
3. Cook a few minutes until sauce is absorbed. Set aside.
4. In a large bowl, dissolve yeast in warm water. Add sugar, milk, oil, garlic, salt, and most of flour. Stir, adding enough flour to make a soft dough.
5. Knead a few minutes. Keep dough soft.
6. On a greased baking sheet, sprinkled with cornmeal, roll out dough to a rectangle, about 10 by 14 inches. Spread meat mixture down center of dough. Sprinkle with grated cheese.
7. Cut 1 inch strips along both sides. Fold strips at an angle across filling. Cover. Set rise 30 minutes.
8. Bake at 350 degrees for 35 minutes until golden. Slice and serve.
Per serving: 444 calories; 22.9 g protein; 19.5 g fat; 43.3 g carbohydrates; 846 mg sodium.

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