Braided spaghetti bread

Braided spaghetti bread

On some days a bowl of spaghetti with a side if bread just won't do. We gotta dress it up, make it fancy and make it the kind of comfort food you can enjoy wearing a cocktail dress and not just your jammies. For those days we have braided spaghetti bread. Same thing as before, just with a better dress sense.

Ninitha Koya


  1. 1/4 Cup Milk
  2. 1 1/2 Tablespoons Sugar
  3. 1 Teaspoon Salt
  4. 1 1/2 Tablespoons Butter
  5. 1 Tablespoon yeast Dry active
  6. 2 1/2 Cups Flour
  7. 3/4 Cup water Warm


35 mins
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    In a large bowl, mix together the yeast with the water. Mix well and make sure no clumps are left.

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    To the yeast mix, add butter, salt, milk and sugar. Mix well.

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    Now, using a wooden spoon mix in 2 cups of the flour. Add the remaining flour a little until a time to form a dough. Use more flour if your dough seems too sticky.

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    Now get in there with your hands and show that dough who's boss for the next 10 minutes. Knead well.

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    In an lightly greased bowl, let the dough rise for an hour, or until double it's size.

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    While its rising, make your favorite spaghetti with a little extra tomato sauce. If you are not a fan of tomato sauce, you could even do an Alfredo sauce. Mix well with spaghetti and keep aside.

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    Once the dough has risen, punch it down and quickly knead for a minute.

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    Now push the dough down using your fingers or a rolling pin to form a rectangle.

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    Layer your spaghetti and cheese on the middle of the rolled out dough in a straight line vertically.

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    Using a knife, cut strips on earth side of the filling, approximately one inch should be like little slits.

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    Once all the strips are cut, braid the strips, right over left, right over left, until the entire bread had been braided.

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    Bake at 350 Degrees for 30-35 minutes. Let sit for a few minutes to settle and then slice to serve.

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