Braided Spaghetti Bread
We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature.
We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature.
- Carbohydrate 66.446645 g
- Cholesterol 22.002 mg
- Fat 10.2187183333333 g
- Fiber 4.02086662026246 g
- Protein 20.9297733333333 g
- Saturated Fat 3.2221095 g
- Serving Size 1 1 Recipe (186g)
- Sodium 489.168666666667 mg
- Sugar 62.4257783797375 g
- Trans Fat 5.94923466666667 g
- Calories 431 calories
Step-by-step
- Spray counter lightly with non-stick cooking spray (or use parchment paper).
- Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.
- Cook spaghetti according to package instructions. Drain and let cool slightly.
- Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Tip with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)
- Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.
- Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.
- Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).
- Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.
Adapting for Dietary Needs
Dietary modifications require strict control over internal moisture levels. Gluten-free pizza dough can substitute for frozen white bread dough if binders like xanthan gum are present to maintain elasticity during the overlapping braid steps. Swapping the standard dairy mozzarella for a low-moisture alternative prevents excessive liquid pooling inside the crust during the 35-minute bake time at 350 degrees Fahrenheit. For a plant-based version, use olive oil instead of the egg white wash to achieve a golden-brown finish on the exterior strands.Handling Leftovers
Leftovers demand careful reheating methods because starches retrograde rapidly when chilled. Storing slices in an airtight container in the refrigerator for up to 48 hours keeps the food safe, but the microwave will permanently ruin the crust by making the bread gummy. Crisp individual portions on a baking sheet at 325 degrees for 10 minutes to restore structural crispness.
