The Meat Stuffed Braid is an excellent and scenic leavened main course that will make a great impression at the table.
We prepared it for a dinner with friends and it was very well-received by everyone. One of my friends mentioned it would be great even at room temperature, so I will try that next time.
The filling, typical of meatballs or meatloaf, can be enriched as you usually would for meatballs, even by adding bread soaked in milk, which I think fits perfectly.
Below, I leave you with other delicious leavened recipes that you can prepare in advance, and then let’s discover how to prepare this Meat Stuffed Braid right after the photo!
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Meat Stuffed Braid
- 12.3 oz Type 1 flour
- 0.14 oz dry yeast (or 0.28 oz of fresh yeast)
- 1.35 tbsp extra virgin olive oil
- 2/3 cup water (cold from refrigerator)
- 2 pinches salt
- 12.3 oz ground beef
- 1 sausage
- 1 egg
- 1 clove garlic
- to taste salt
- 1 tbsp chopped parsley
- 1 egg (for brushing)
- to taste sesame seeds (for sprinkling on top)
Tools
- 1 Food Processor
- 1 Pastry Wheel
- 1 Bowl
Preparation of Meat Stuffed Braid
To prepare the Meat Stuffed Braid, start with the bread dough by sifting the flour and placing it in the bowl of a food processor or mixer.
If you prefer, you can also prepare it by hand in a bowl, so add flour, dry yeast or fresh yeast, oil, and start kneading by adding cold water from the refrigerator little by little.
When you have a compact and homogeneous dough, add the salt and finish kneading, then turn the mixture onto the work surface and shape it into a round, smooth form.
Place it inside a bowl, cover with plastic wrap, and let it rise for at least 2 hours.
Meanwhile, while the dough is rising, prepare the filling by putting the ground meat in a bowl, removing the casing from the sausage, and crumbling it.
Mix the sausage with the ground meat.
Add the egg, pressed garlic, parsley, and salt, and knead well as you would for a meatloaf or meatballs.
Form a log about 1.5 inches in diameter and sprinkle it with a little breadcrumbs.
Once your dough has risen, roll it out with a rolling pin into a rectangular shape.
Place the meat log in the center.
Using a pastry wheel, make diagonal cuts as shown in the picture.
Start from the side farthest from you and braid the bread dough over the meat log.
You should obtain a log as shown in the picture, then roll it onto itself.
Place the Braid inside a pizza pan or similar, covered with parchment paper.
Let it rise again for 2 hours, brush with beaten egg, sprinkle with sesame seeds, and bake in a preheated oven at 375°F for at least 25 minutes.
Remove the braid from the oven, let it rest for 5 minutes before placing it on a serving plate, and serve.
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How to Store the Meat Braid
You can store it in the refrigerator for 2 days, well sealed in an airtight container.
If you want, you can also freeze it already divided into portions.
Other Recipes
If you want to see more types of recipes, you can return to HOME.
