Taco Braid - cooking recipe

Ingredients

1 teaspoon active dry yeast
2 tablespoons sugar, divided
3/4 cup warm water, divided (110 to 115 degrees)
2 tablespoons butter, softened
2 tablespoons nonfat dry milk powder
1 egg, beaten
1/2 teaspoon salt
2 cups all-purpose flour
1 lb lean ground beef
1/4 cup sliced mushrooms
1 (8 ounce) can tomato sauce
2 tablespoons taco seasoning
1 egg, beaten
1/2 cup shredded cheddar cheese
1/4 cup sliced ripe olives

Preparation

In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand 5 minutes.
Add butter, milk powder, egg, salt and remaining sugar and water. Stir in enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.
In a skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.
Punch down dough. Turn onto a lightly floured surface; roll into a 15x12 inch rectangle. Place on a greased baking sheet.
Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.
On each long side, cut 1 inch wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.
Brush with reserved egg. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pan to a wire rack.