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Cheesy Jalapeno Braid with Stone-Ground Wheat Bread Dough

Yield 1 (6-inch) braid.S2Stone-Ground Wheat Bread DoughI12 1/4 cups unbleached all-purpose flou


  • 1/4 Stone-Ground Wheat Bread Dough
  • 2 tablespoons (1/2 ounce) finely shredded reduced-fat sharp Cheddar cheese
  • 1 teaspoon drained, chopped pickled jalapeno pepper
  • Butter-flavored vegetable cooking spray
  • 1 egg white
  • 1 tablespoon cold water

Nutrition Information

  • calories 128
  • caloriesfromfat 20 %
  • fat 2.9 g
  • satfat 0.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5.3 g
  • carbohydrate 22 g
  • fiber 0.0 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 209 mg
  • calcium 0.0 mg

How to Make It

  1. Divide Stone-Ground Wheat Bread Dough into 3 equal portions. Roll each portion into a 7-inch rope; flatten slightly. Sprinkle ropes evenly with cheese and pepper, pressing in slightly. Braid ropes together, pinching ends to seal; tuck ends under. Place braid on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 20 minutes or until doubled in bulk.

  2. Combine egg white and water, stirring well. Brush braid with egg white mixture. Bake at 350° for 20 to 25 minutes or until braid sounds hollow when tapped.

Cooking Light Light Cooking for Two