Savory honey braid
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Dried thyme |
| 1 | pack | Hot roll mix |
| ½ | cup | Sun-dried tomatoes |
| Warm water | ||
| 1 | cup | Onion |
| 1 | Garlic | |
| 1 | tablespoon | Olive oil |
| ½ | cup | Walnuts |
| 4 | tablespoons | Honey |
| 1 | tablespoon | Cider vinegar |
| 1 | tablespoon | Flour |
| ½ | teaspoon | Salt |
| Pepper | ||
| 1 | tablespoon | Water |
Directions
Add 1 teaspoon thyme to hot roll mix; prepare dough according to package directions. Cover kneaded dough with bowl and let rest 5 minutes. Cover sun-dried tomatoes with warm water; let stand 10 to 15 minutes and drain. Dice into ½-inch pieces.* Saute onion and garlic in oil until onion softens. Add diced tomatoes, walnuts, 2 tablespoons honey, vinegar, flour, remaining thyme, salt and pepper; mix well. Roll dough to 14x12-inch rectangle on floured board; transfer to greased baking sheet. Make cuts 2-½ inch cuts at 1-½ inch intervals along both sides of dough. Spread filling down center of dough. Crisscross strips from each side, carefully enclosing filling. Bake at 350 degrees F 25 to 30 minutes or until browned.
Combine remaining honey and water; mix well. Brush top of braid with honey mixture before cooling.
*If sun-dried tomatoes are pliable, do not soak in warm water. For ease of cutting, use kitchen shears or serrated knife.
Submitted By DAN KLEPACH On 08-14-95