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1
Over medium heat, melt butter in skillet.
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2
Add green onions and saute until limp.
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3
Add hash brown potatoes and green pepper; cook, stirring occasionally until potatoes are tender.
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4
Stir in drained mushrooms and ham.
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5
Add eggs; scramble just until set.
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6
Remove from heat, stir in cheese.
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7
Allow to cool while preparing bread dough.
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8
Preheat oven to 350F Spray a baking sheet with non-stick spray; set aside.
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9
Spray clean counter or large cutting board with non-stick spray.
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10
Roll thawed bread dough into a 12x15 inch rectangle.
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11
Place cooled egg hash brown filling down center of dough (4-inches wide and 1 inch from top and bottom of rectangle).
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12
Cut 2-inch wide strips horizontally from the edge of the dough to within 1-inch of filling.
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13
Fold top strip down over filling.
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14
Fold bottom strip up over filling.
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15
Begin braid by bringing strips of dough over top of filling, folding strips right over left to create a braid on top of bread.
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16
Tuck the bottom strips under loaf.
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17
Gently lift bread and place on prepared baking sheet.
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18
Brush top with beaten egg white and sprinkle with optional sesame seeds.
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19
Bake 30-35 minutes or until browned.
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20
Cool slightly before slicing and serving.
