Braided Spaghetti Bread
I’ve tweaked this recipe from an old Rhodes recipe…the most important thing to remember is that you have to go with the flow. We’ve made so many different versions of this thing, it’s crazy. You just have to remember to bake the bread until it’s completely cooked through. The version below is the standard version I’ve come up with for “easy following”…at the end I’ll post some other variations. Most of the time I’m just flying by the seat of my pants 😉.
Ingredients for the super easy version:
- 1 Loaf of Rhodes White Bread (frozen aisle)
- 1 box of pasta
- 1 bag of cheese (mozarella)
- 1 jar of sauce
- 1 bag of Rosalina’s angus meatballs
- 1 egg
- Seasoning to sprinkle (italian, parsley flakes, oregano, pizza seasoning … Just something you would eat with spaghetti)
- Parmesan to sprinkle
So here we go!
1. You want to let your bread loaf thaw and rise. The BEST way to do this is to spray the bottom of a glass pan, then spray the loaf, then cover it and put it in the fridge for at least 24 hours. For some reason this works the best, even for rolling it out too. Set it out on the counter prior to using it, just while you’re getting the other ingredients ready.
2nd: Lay a sheet of parchment on the area where you will be working (you will be rolling and baking on this). Flour the parchment paper, then roll out your dough into a rectangular shape. Let it rest for about 5 minutes (it will shrink).
3. Then roll it out again until thin (like the thickness of a pyrex dish, or a baking sheet).
4. Using scissors; cut the two longest sides of the bread into strips (approx. 1/4 inch or larger). You can use a knife, or pizza cutter, but I’ve found that scissors are quicker and cleaner.
5. For this version I used meatballs, usually I make my own meat sauce from scratch, but we were trying something new 😁. So, cook the meatballs at 400° for 30 minutes (or according to the packageh in the oven for 30 minutes). Then cut in half and lay out.
6. Mix your noodles, 1/2-3/4 of the spaghetti sauce, and mozzarella in a big bowl. Then spread the mix on to your meatballs, and squish it together (if you’re making this with straight noodles use cubed cheese, it just works better).
7. Fold the end over and tuck one or two of the strips to the side (inside the bread).
8. Brush some egg on to the end. This acts like a glue, especially for the first couple braids.
9. Start braiding by overlapping each strip in the middle. You shouldn’t need to hold them in place or ‘glue them together, but if your dough is being stretchy and not staying, you can use toothpicks to hold them in place).
* When you get to the other end, fold the end over, add some “glue”, tuck the first and second strips into the bread, and then continue to braid your strips to the end of the bread.
10. Top your bread with the egg, go ahead and be messy it won’t matter. After it is covered, sprinkle your seasonings and parmesan cheese. Transfer the entire bread (still on the parchment paper) over to a pan, then bake at 350° for 30 minutes until golden brown.
Once done, slice and serve with spaghetti sauce!