Cajun Spiced Braid

Over the weekend, my sister came for a visit and she brought over two tubs of frozen chicken stew for my kids, cooked by her. Yesterday, being a school day, I am undecided about what to prepare for the kids' after school meal. Her chicken stew came to mind along with a crusty fresh loaf of bread. I just need to make the bread and reheat the chicken stew, perfect, that would give me some extra time to 'spring-clean' my son's room, stuffs like clothes and toys that he has outgrown, will have to go to the recycle centre. I have been putting this off for so long now.

Her chicken stew is so delicious! I would have to ask her to cook this again, invite us over, and I'll bring the bread!

Found this lovely recipe from my current favourite bread making book, "Bread Machine".  Everything goes into the bread maker, let it do what it is best at, kneading, then take the dough out, punch it down, round it, and divide into three equal sizes.

Roll the three pieces of dough into long ropes, braid them together and place onto lightly greased baking pan, cover with lightly oiled clear film and leave to rise. Uh-oh, look at the braid, it rose so much that the braids has mis-shapen! It is definitely not a pretty braid!  Ha! Ha! Brush the top with some egg glaze and bake.

It is so good! It is crusty on the outside and soft inside. This is so good with the delicious chicken stew!

This bread is a little spicy from the paprika powder, cayenne powder and black pepper, but then my kids are not complaining. They love it! Between the two of them, they finished half the braid!

This is another winning bread recipe from Jennie Shapter!

Cajun Spiced Bread

(adapted from "Bread Machine" by Jennie Shapter)
Makes 1 loaf
1-1/4 cups (300ml/10-1/2 fl oz) water
2 tbsp (30ml) vegetable oil
1 tbsp (15ml) tomato puree (paste)
4-1/2 cups (500gm/1lb 2oz) unbleached white bread flour
1-1/2 tsp (7.5ml) paprika
1 tsp (5ml) cayenne pepper
1 tsp (5ml) dried oregano
1/2 tsp (2.5ml) freshly ground black pepper
1 garlic clove, crushed
1-1/2 tsp (7.5ml) salt
1/2 tsp (2.5ml) sugar
1-1/2 tsp (7.5ml) easy bake (rapid-rise) dried yeast


For The Glaze :
1 egg yolk
1 tbsp (15ml) water

1. Pour the water and vegetable oil into the bread machine pan, then add the tomato puree. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.
2. Sprinkle over the flour, ensuring that it covers the liquid. Add the paprika, cayenne, oregano, black pepper and crushed garlic. Place the salt and sugar in separate corners of the bread pan. Make a small indent in the centre of the flour (but not down as far as the liquid) and add the yeast.
3. Set the bread machine to the dough setting; use basic dough setting (if available). Press Start. Lightly oil a baking sheet.
4. Once the dough cycle has finished, place the dough on a floured surface. Knock it back (punch it down) and divide into three.
5. Roll the pieces into equal ropes. Put next to each other. From the centre, braid from left to right, working towards you. Press the ends together and tuck under.
6. Turn the dough around and braid the remaining ropes. Place on the prepared baking sheet, cover with oiled clear film (plastic wrap) and leave in a warm place to rise for 30-45 minutes. Meanwhile, preheat the oven to 200C/400F/Gas 6.
7. Mix the egg yolk and water for the glaze together. Remove the clear film and brush the glaze over the braid. Bake for 30-35 minutes, or until golden.