Breakfast Braid

1. 1

   In a large bowl, combine 2 cups flour, cheeses, soup mix, sugar, yeast and salt; mix well.

2. 2

   In a saucepan, heat milk, water and butter to 120u00b0-130u00b0. Add to dry ingredients; beat until moistened. Add eggs; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.

3. 3

   Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

4. 4

   For filling, in a bowl, combine the cheddar cheese, ham, mozzarella cheese, green pepper, onion, pimientos and olives; refrigerate until ready to use.

5. 5

   Punch dough down. Turn onto a lightly floured surface; divide in half. Roll out each portion into a 12x10-in. rectangle. Place on greased

6. 6

   .

7. 7

   Spread filling down the center of each rectangle. Drizzle each with 2 teaspoons butter. On each long side, cut 3/4-in.-wide strips on a diagonal, about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise in a warm place until doubled, about 45 minutes.

8. 8

   Bake at 350u00b0 for 20-25 minutes or until browned and cheese is melted. Remove from pans to wire racks. Brush with remaining butter and sprinkle with additional Romano cheese. Serve warm. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.