Braided Spaghetti Bread I Made It

Braided Spaghetti Bread

pointsevenout 12 years ago
Recipe by Warsawnan: Braided Spaghetti Bread
It's a unique way to serve spaghetti.
Used my own bread dough.
Think I braided the bread in the wrong direction, in that, I had to stretch the braids too much to wrap over the top. But you can't unring a bell. Consequently some of the cheese leaked out and I didn't get a full cover as in the recipe picture.
Think I'll throw some salt and garlic pepper into the spaghetti boiling water to boost the flavor more.
Didn't have the mozzarella, as I used it on a pizza the other day, so I settled for some co-jack cheese.
Mother likes it a lot but she's a spaghetti freak anyhow. I try to give her some form of pasta every Sunday.
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Good4U 12 years ago said:

Lovely pics and quite an interesting recipe. IMO using your own dough was a good choice. Just a tip on boosting the flavour of pasta. Prior to putting any water into the pot rub a clove of garlic around the pot and mix in the salt and pepper. You could possibly use garlic powder and salt mix in a small amount of oil whirl it around the pot. Then add the water to boil the pasta. I learned this trick from a Chef who worked at Olive Garden here before we lost them nation wide.( It really pumps up your taste buds. Hope this helps. Lucky Mom.:-)

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chuckieb 12 years ago said:

That is a very fun recipe. Great pics Points!

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mommyluvs2cook 12 years ago said:

That is such a great idea! I love it! Thanks for posting ;)

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pointsevenout 12 years ago said:

It's good as a cold sandwich snack too.

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essentialingredients 12 years ago said:

What a neat recipe, I've never seen anything like it before! Can you specify which dough recipe you used? I think it would be fun to try, but it must be labor intensive, huh? Very cool...

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pointsevenout 12 years ago said:

Not really labor intensive as you think. It's a matter of kneading the dough for anybody with a pair of hands or you can let the machines knead for you.
I used Fannie Farmers All American White Bread only because it was a double recipe and I had never made that recipe before. I could make one standard loaf and throw the other one in the fridge overnight.
Pulled the dough out of the fridge at the same time I started the water for the spaghetti. When the spaghetti is done you can drop the cup of spaghetti sauce in them to keep the pasta from sticking together, and cool while the dough is warming up. Roll the dough out as it comes up to temp. It might take a couple of rollings and wait time in between to let the dough relax so it can be rolled out to the spec lengths.
You can use any ol' bread recipe. I have a pizza dough recipe that would work well Pizza Dough and will be using that one next time I make this.
The key to having a dough with a lot of flavor, without adding any extra herbs or spices, like my dough, is to let it rise more than standard. The more rise time the more flavor developed.
Use half the yeast called for in a recipe to extend out the rise time, or you could let it reside in the refrigerator overnight to help the flavor along, or a combination of the two techniques. There are other techniques too that will increase the rise time but it would make this post to long to go in to them. I like putting the dough in the fridge overnight, as it makes less work when all is coming together.
Give the dough its first fermentation to double its bulk then punch it down, knead a couple of times and drop it in the fridge.

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pointsevenout 12 years ago said:

Be sure to layout the spaghetti lengthwise going across the shorter dimension (12") of the rolled out dough so that the overlapping strips you cut will reach all the way across the spaghetti and cheese mound without stretching and be able to hold all the goodies inside.

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