Taco Braid
Jennifer Hyde

1 tsp. active dry yeast
2 Tbsp sugar, divided
1/s cup warm water, divided
¼ cup milk
2 Tbsp. butter
1 egg
½ tsp. salt
2 cups flour

Filling:
1 pound ground beef
1 8 oz can tomato sauce
2 Tbsp. taco seasoning
½ cup shredded cheddar cheese
¼ cup olives, sliced

In a mixing bowl, dissolve yeast and 1 tsp of sugar in ½ cup warm water. Let stand until bubbly. Add butter, milk, egg, salt, and remaining sugar. Stir in enough flour to form soft dough. Knead until smooth about 8 minutes. Let rise about 1 hour until double in bulk. In a skillet, cook beef; drain off grease. Add tomato sauce and taco seasoning. Cool. Punch down dough. Using a large cookie sheet, roll the dough out on lightly floured sheet to 15 x12 rectangle. Spread filling down the center third of the rectangle. Sprinkle with cheese and olives. On each long side, cut 1-inch wide strips about 2 ½ inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes. Brush with beaten egg. Bake at 350 degrees for 25 minutes.