Description

This Braided Pizza Bread offers a sophisticated twist on a classic comfort food favorite, with layers of molten cheese and rich tomato sauce woven into a beautiful pattern.

Ingredients

Scale

3.5 cups Sprouted Spelt or Whole Wheat Flour
1 packet (2.25 tsp) Active Dry Yeast
1.25 cups Warm Filtered Water
1 tablespoon Raw Honey or Maple Syrup
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Sea Salt
1/2 cup Organic Low-Sugar Marinara
1.5 cups Fresh Mozzarella or Grass-Fed Parmesa
Fresh Basil and Nitrate-Free Turkey Pepperoni as desired

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Instructions

In a large glass bowl, combine the warm filtered water, honey, and active dry yeast. Let it sit for about 5 to 10 minutes until it becomes frothy
Add the olive oil and sea salt to the yeast mixture. Gradually stir in the flour, one cup at a time, until a shaggy dough forms. Knead for about 8 minutes until smooth and elastic
Place the dough in a lightly oiled bowl and cover it with a damp cloth. Allow it to rise for about 60 minutes, or until it has doubled in size
Roll the dough out into a large rectangle, approximately 12×15 inches
Spread the marinara sauce down the center third of the rectangle. Sprinkle the cheese and your toppings over the sauce
Cut diagonal strips along the empty sides of the rectangle. Fold the top and bottom ends over the filling and braid the strips over the center
Let the braid rest for another 20 minutes. Preheat the oven to 375°F. Brush with olive oil and bake for 25 to 30 minutes until golden brow
Allow to cool for 10 minutes before slicing

Notes

Ensure that the water is between 105°F and 115°F to activate the yeast properly.

Avoid overfilling the braids to prevent leakage during baking.

Prep Time: 60 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285 kcal
Sugar: 2g
Sodium: 420mg
Fat: 9g
Saturated Fat: 3.5g
Unsaturated Fat: 5.5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 14g
Cholesterol: 0mg