Savory honey braid

Yield: 12 servings

Measure Ingredient
1½ teaspoon Dried thyme
1 pack Hot roll mix
½ cup Sun-dried tomatoes
\N \N Warm water
1 cup Onion
1 \N Garlic
1 tablespoon Olive oil
½ cup Walnuts
4 tablespoons Honey
1 tablespoon Cider vinegar
1 tablespoon Flour
½ teaspoon Salt
\N \N Pepper
1 tablespoon Water

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

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