Beef And Bean Braid

• Braid
• 1 (1/4 ounce) package active dry yeast
• 3/4 cup warm water (110-115 degrees F)
• 2 tablespoons butter, melted
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 egg
• 2 cups all-purpose flour
• Filling
• 1 lb lean ground beef
• 1 medium onion, chopped
• 1 teaspoon garlic salt
• 1 (16 ounce) can kidney beans, rinsed and drained
• 2/3 cup water
• 2 tablespoons chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups shredded cheddar cheese
• 1 egg, lightly beaten

1. In large mixing bowl, dissolve yeast in warm water.
2. Add butter, sugar, salt, egg and 1 1/2 cups flour; beat until smooth.
3. Stir in enough remaining flour to form a soft dough.
4. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to grease top.
6. Cover and let rise in a warm place until doubled, about 1 hour.
7. Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain.
8. Stir in the beans, water and seasonings; bring to a boil.
9. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened.
10. Punch dough down.
11. Turn onto a lightly floured surface; roll into a 16-inch by 11-inch rectangle.
12. Transfer to a greased 15-inch by 10-inch baking sheet.
13. Spread beef mixture down center of dough; sprinkle with cheese.
14. On each long side, cut 1-inch wide strips about 1/2 inch from filling.
15. Starting at one end, fold alternating strips at an angle across filling; seal ends.
16. Cover and let rise until doubled, 30 minutes.
17. Brush egg over dough.
18. Bake at 350 degrees for 20-25 minutes or until golden brown.
19. Remove to wire rack; let stand 5 minutes before slicing.

active dry yeast, warm water, butter, sugar, salt, egg, flour, filling, lean ground beef, onion, garlic salt, kidney beans, water, chili powder, ground cumin, cayenne pepper, cheddar cheese, egg

Taken from www.food.com/recipe/beef-and-bean-braid-219326 (may not work)