Braided Bread with Brie Topped with Fabulous Spread


1 loaf of frozen Bridgeford Bread (White)

1 small round of French Brie

1 jar of very good spread or preserve or conserve (available at T & T)

1 large egg

Pam vegetable spray

  1. Defrost bread and cut into three equal pieces with scissors (lengthwise). 
  2. Roll into snake-like pieces and braid tightly.  Use a small cake pan that you spray with a vegetable spray and place on parchment covered baking sheet.  Place bread around pan and be sure bread ends are connected together well and brush with beaten egg.
  3. Bake in a preheated oven at 350 until golden, about l5 to 20 minutes.  Watch carefully.  Remove bread when totally golden and allow to slightly cool – removing cake pan and place on round serving platter.  Keep warm.
  4. Five minutes before bread has completed cooking, place Brie, which has been slightly hollowed out on top and filled with conserve, or preserves in the hollow of cheese, on a parchment covered baking sheet.
  5. Bake at 350-degrees for no more than 6-7 minutes. Do not allow to over-bake or it will be too soft to put in bread.
  6. Remove Brie carefully and place in center of round serving platter and then place sliced bread around brie. 

SERVE IMMEDIATELY.                        

Equipment needed:              small round cake pan – 7 or 8”

                                   2 baking sheets covered with parchment

                                   Pastry brush

                                   Cutting board

                                   Bread knife

                                   Paring knife