If I found this Irish Bread Braid is at the end of a rainbow, I’d be one happy gal.I never know what to make for St. Patrick’s Day in my kitchen because it all SOUNDS. SO. GOOD. So instead of making corned beef and cabbage or colcannon or shepherd’s pie or soda bread, I usually just get overwhelmed with all the possibilities and end up getting a Shamrock Shake and calling it a day. #sad
But not this year, friends! No sir, no ma’am. This year I’m making this savory crescent braid, all stuffed with corned beef and spinach and potatoes and melty white cheese because, well, I just explained all the reasons. It’s mostly for the melty cheese, though.
To the end of the rainbow!
You’ll want to prepare your ingredients first. If you’re using chopped spinach from the frozen section, make sure it’s thawed and drained completely. You’ll also want to boil the potatoes ahead of time, too, so they have time to cool completely and you can slice them easily.
Place the dough sheets on a baking sheet and pinch the edges together to seal into one big rectangle. Top it with corned beef and spinach…
Then the taters…
Then the shredded cheese. Use a knife or kitchen scissors to cut the long sides of the dough into 1-inch strips to get it all ready for the braidin’.
Fold in the short end, then alternately cross each strip over the filling to make a “braid” effect. Kinda neat, right?
Once the dough is fully braided, brush on a little egg wash and sprinkle the top with caraway seeds. YUM.
Bake the braid until it’s a deep golden brown, the filling is warm and the cheesy is uber-melty, about 25 minutes. Let the bread sit for a few minutes out of the oven before slicing into it, otherwise all that magical cheese will ooze away!
Slice the braid into strips and serve, either with some Thousand Island dressing, Dijon mustard or on its own.
If you’re lucky enough to get a slice of this bread braid, then you’re lucky enough…