Tuesday, September 18, 2012


How would you like to be a combine driver and have a freshly-made
warm lunch brought to you each noon?
This is what my niece took to her husband and the rest of
the crew out in the field. 
What is in this gorgeous slice ... spaghetti and cheese!
Who came up with that great idea?

This recipe can be made with frozen bread dough but
my niece chose to make her own dough.
If you ever need a warm place for dough to rise, you can set up
this proofer station.  Set a rack on a bowl of hot water; place
bowl of dough on top and cover with plastic wrap.

While the dough is rising, brown the ground beef and
cook the spaghetti.

After the dough is risen, roll it out on a lightly floured surface.
Place the spaghetti and meat down the center.

Top with mozzarella cheese.  Cut dough into strips along
each side.

Braid into a loaf and transfer to a parchment-lined baking sheet.

Brush with beaten egg and sprinkle with Parmesan,
parsley and garlic powder.

Bake until it is a lovely golden brown.

Now that looks good enough to eat!!


1 pkg. dry yeast (1 tbsp.)
½ cup warm water
1 tsp. sugar

In a small bowl, dissolve yeast and sugar in warm water

1 cup warm milk
3 tbsp. vegetable oil
1 tsp. salt
1 tbsp. sugar
3½ to 4 cups all-purpose flour

In a large mixing bowl, stir together yeast, milk, oil, salt, sugar
and 2½ cups of the flour.  Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until elastic.
Place in greased bowl; turn greased side up.
Cover and let rise in warm place until doubled, about an hour.

1 lb. ground beef
1 small onion, chopped

Cook and stir ground beef and onion until meat is brown and onion
is tender.  Drain off fat.

10 oz. spaghetti
2 cup thick spaghetti sauce
2 cups shredded mozzarella cheese
1 egg, beaten
Parmesan cheese
parsley flakes
garlic powder

Cook spaghetti according to pkg. directions.  Drain and let
cool slightly.  Mix with 1 cup of spaghetti sauce.
When dough is risen, divide dough in half.  Roll each half out on lightly
 floured surface, approx. 12 x 16 -inch rectangles.
Place spaghetti lengthwise in a 4-inch strip down center of dough.
Mix remaining spaghetti sauce with ground beef and
layer on top of spaghetti.
Top with mozzarella cheese.
Cut the exposed dough on each side into 1½ inch strips to
within ½-inch of filling.  Fold each side alternately
over the top to produce a braided effect.
Fold ends up and seal to prevent leaking.
Carefully lift onto parchment -lined baking sheets.
Brush tops with beaten egg and sprinkle with
Parmesan cheese, parsley flakes and garlic powder.
Bake in preheated 350 oven for 25 to 30 minutes or until
golden brown.
Cool slightly before cutting into slices.
Yield: 2 loaves


  1. OK, I don't drive a combine, or anything else for that matter. But I would love to delight my taste buds with this braid!

  2. If I told you I was combining over noon would I get a slice of this?? Looks delish. Way to go "niece."