Beef And Bean Braid - cooking recipe

Ingredients

Braid
1 (1/4 ounce) package active dry yeast
3/4 cup warm water (110-115 degrees F)
2 tablespoons butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1 egg
2 cups all-purpose flour
Filling
1 lb lean ground beef
1 medium onion, chopped
1 teaspoon garlic salt
1 (16 ounce) can kidney beans, rinsed and drained
2/3 cup water
2 tablespoons chili powder
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 1/2 cups shredded cheddar cheese
1 egg, lightly beaten

Preparation

In large mixing bowl, dissolve yeast in warm water.
Add butter, sugar, salt, egg and 1 1/2 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto floured surface; knead until smooth and elastic, about 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.
Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain.
Stir in the beans, water and seasonings; bring to a boil.
Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened.
Punch dough down.
Turn onto a lightly floured surface; roll into a 16-inch by 11-inch rectangle.
Transfer to a greased 15-inch by 10-inch baking sheet.
Spread beef mixture down center of dough; sprinkle with cheese.
On each long side, cut 1-inch wide strips about 1/2 inch from filling.
Starting at one end, fold alternating strips at an angle across filling; seal ends.
Cover and let rise until doubled, 30 minutes.
Brush egg over dough.
Bake at 350 degrees for 20-25 minutes or until golden brown.
Remove to wire rack; let stand 5 minutes before slicing.