Braided French Loaf

Braided French Loaf

Voilà! A shapely baking pan turns refrigerated bread dough into a made-in-minutes braided loaf.

Prep Time



Total Time






cans (11 oz each) refrigerated crusty French loaf
cup shredded Parmesan cheese (2 oz), if desired
  1. Heat oven to 350°F. Spray braided loaf pan with cooking spray. Remove dough from cans. Completely unroll 1 can of dough; wrap around second loaf and press edges to seal. Place loaf, seam side up, in pan.
  2. Bake 32 to 36 minutes or until golden brown. Remove from pan to cooling rack, placing braid side up. Sprinkle Parmesan cheese over top of loaf. Cool completely, about 30 minutes.
Makes 1 loaf; 15 slices
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Look for braided loaf pans at kitchen specialty stores.
Serve With
Slice this loaf horizontally in half, and pile on the meat, cheese and veggies to create a giant sub.
Special Touch
Pair a warm braided loaf with a jar of jam as a welcome gift for a new neighbor.

Nutrition Information:

1 Serving (1 Slice)
  • Calories 110
    • (Calories from Fat 10 ),
  • Total Fat 1 g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 240 mg;
  • Total Carbohydrate 21 g
    • (Dietary Fiber 1 g,
  • Protein 4 g;
Percent Daily Value*:
    • 1 1/2 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.