Braided Athenian Bread

This recipe has a Greek influence and makes a beautiful addition to your table both in taste and beauty.

Prep: 15 min | Bake: 25 to 30 min | Yield: 12 servings

Ingredients

• 12 Rhodes Yeast Dinner Rolls or 1 Loaf Rhodes Bread, thawed to room temperature
• 1 tablespoon fresh minced garlic
• 6 ounce can whole black olives, halved
• 1/4 cup chopped Italian parsley
• 2 tablespoons capers, drained
• 1/4 cup sliced sun-dried tomatoes
• 1/4 cup sour cream
• 1 teaspoon black pepper
• 1/4 cup grated parmesan cheese
• 1 egg, beaten
• Poppy seeds

Instructions

1. Spray counter lightly with non-stick cooking spray.
2. Roll loaf or combined dinner rolls into a 10 x 16 inch rectangle.
3. Cover with plastic wrap and let rest for 10 to 15 minutes.
4. In a bowl, combine garlic, olives, parsley, capers, tomatoes, sour cream and pepper.
5. Remove wrap from dough and spread filling lengthwise in a 4 inch strip down center of dough.
6. Sprinkle filling with parmesan cheese.
7. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2 inch of filling.
8. Begin braid by folding top and bottom strips toward filling.
9. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.
10. Lift braid with both hands and place on a large, sprayed baking sheet.
11. Brush with beaten egg and sprinkle with poppy seeds. Cover with sprayed plastic wrap and let rise for 30 minutes.
12. Remove wrap and bake at 350 degrees F for 25 to 30 minutes or until golden brown.
13. Cool slightly and slice to serve.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv