Best Taste Of Louisiana Spiced Bread Braid Recipes

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TASTE YOUR SOLE-SAUTEED AND SPICY!



Taste Your Sole-Sauteed and Spicy! image

Make and share this Taste Your Sole-Sauteed and Spicy! recipe from Food.com.

Provided by 2Bleu

Categories     Healthy

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1 lb sole fillet
1/4 cup 2% low-fat milk
1/4 cup all-purpose flour
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon salt
1 teaspoon extra virgin olive oil
1 lemon, cut into wedges for garnish

Steps:

  • In a shallow bowl soak the fillets in the milk for 15 minutes. Meanwhile, in another shallow bowl toss together the flour, spice mixture, and salt. set aside.
  • In a large skillet heat the oil until hot. Dust the fillets with the flour mixture, shaking off the excess and add them to the pan, skinned side up.
  • Saute for 2 minutes on each side or until just cooked through. Serve with lemon wedges.

CARDAMOM BRAID BREAD



Cardamom Braid Bread image

I came across this recipe in 1983 and have been making it for the holidays ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington

Provided by Taste of Home

Time 50m

Yield 2 loaves (20 slices each).

Number Of Ingredients 9

6 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons ground cardamom
1 teaspoon salt
1-1/2 cups plus 2 tablespoons 2% milk, divided
1/2 cup butter, cubed
1/2 cup honey
2 large eggs, room temperature
2 tablespoons sugar

Steps:

  • In a large bowl, combine 2 cups flour, yeast, cardamom and salt. In a small saucepan, heat 1-1/2 cups milk, butter and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Brush with remaining milk and sprinkle with sugar. Bake at 375° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 91mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

GARLIC-HERB BRAID



Garlic-Herb Braid image

Savory flavors of rosemary, dill, garlic and basil blend beautifully in this homey loaf that goes with almost any main dish. Get ready for oohs and aahs when you bring this tender and impressive braid to the table! -Taste of Home Test Kitchen

Provided by Taste of Home

Time 40m

Yield 1 loaf (16 slices).

Number Of Ingredients 13

4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
2 teaspoons dried basil
1-3/4 teaspoons dill weed
1-1/2 teaspoons salt
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary, crushed
3/4 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
1 large egg, room temperature
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Cover and let rest for 10 minutes., Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 minutes., Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

Nutrition Facts : Calories 169 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 257mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

CHRISTMAS STAR TWISTED BREAD



Christmas Star Twisted Bread image

Swirled with jam, this sweet beauty may look tricky, but it's not. The best part is opening the oven to find this freshly baked star bread in all its glory. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 16 servings.

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
1/4 cup butter, softened
1/4 cup sugar
1 teaspoon salt
3-1/4 to 3-3/4 cups all-purpose flour
3/4 cup seedless raspberry jam
2 tablespoons butter, melted
Confectioners' sugar

Steps:

  • Dissolve yeast in warm water until foamy. In another bowl, combine milk, egg, butter, sugar and salt; add yeast mixture and 3 cups flour. Beat on medium speed until smooth, about 1 minute. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 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., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll 1 portion into a 12-in. circle. Place on a greased 14-in. pizza pan. Spread with one-third of the jam to within 1/2 in. of edge. Repeat twice, layering dough and jam, and ending with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover and let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. (Watch during final 5 minutes for any dripping.) Remove from oven; brush with melted butter, avoiding areas where jam is visible. Cool completely on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 193 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 192mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

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