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Herb and Cheese Braid

An interesting and tasty recipe featuring our Raspberry Salsa.

Ingredients

  • 1 Tbsp. Active dry yeast
  • 1/4 cup Warm water
  • 1 tsp. Sugar
  • 3 cups Flour, unbleached
  • 1/2 cup Gruyere cheese, grated
  • 2 Tbsp. Parmesan cheese, grated
  • 1 1/2 tsp. Salt
  • 1/4 tsp. Black pepper
  • 1 1/2 tsp. Oregano, dried
  • 1/2 tsp. Basil, dried
  • 2 Tbsp. Olive oil
  • 2 Tbsp. Robert Rothschild Farm Raspberry Salsa
  • 1 cup Lukewarm water
  • Directions
    1. Dissolve the yeast in warm water for 10 minutes. Stir in the sugar, flour, cheese, salt, black pepper, oregano and basil. Mix the oil, Raspberry Salsa and the water together and slowly add to the dry mixture and blend all the ingredients.
    2. Turn the dough out onto a floured board and knead until it is smooth and satiny, about 10 to 15 minutes.
    3. Oil a bowl and turn the dough in the bowl to cover with the oil and let rise until it has doubled in bulk. Punch down the dough and let it rest for 10 minutes. Divide the dough into three pieces and roll each piece into a 15 inch log. Braid, starting from the center, and tuck the ends under. Place on a greased baking sheet and cover with plastic wrap. Let it rise for 45 minutes or until almost doubled in bulk.
    4. Preheat oven to 375 degrees F. Bake the braid for 25 minutes or until golden brown and the loaf sounds hollow when tapped on the bottom. Remove from oven and sprinkle with Parmesan cheese.

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