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Honey-Almond French Braid

Honey-Almond French Braid

Oxmoor House JANUARY 1997

  • Yield: 10 servings. (Recipe pictured on page 40.)
  • Cook time:30 Minutes
  • Prep time:8 Minutes


  • 1 (11-ounce) can refrigerated French bread dough
  • Vegetable cooking spray
  • 2 tablespoons honey
  • 1/2 teaspoon water
  • 1/8 teaspoon ground ginger
  • 2 tablespoons sliced almonds


Unroll dough; cut into 3 equal pieces. Shape each portion into a rope. Place ropes on a baking sheet coated with cooking spray; (do not stretch). Braid ropes; pinch loose ends to seal. Combine honey, water, and ginger, stirring well. Brush braided dough with half of honey mixture.

Bake braid at 350° for 20 minutes. Remove from oven; brush with remaining honey mixture. Sprinkle with almonds. Bake 10 additional minutes or until loaf sounds hollow when tapped. Remove from baking sheet immediately. Serve warm.

Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 17%
  • Fat: 1.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.3g
  • Carbohydrate: 17.3g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 195mg
  • Calcium: 0.0mg

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Honey-Almond French Braid recipe