Cheesy Jalapeno Braid with Stone-Ground Wheat Bread Dough

Ingredients

• 0.3  wheat bread dough stone-ground
• 1  egg white 
• 1 teaspoon pickled jalapeño pepper drained chopped
• 0.5 ounce sharp cheddar cheese shredded reduced-fat finely
• 1 tablespoon water cold

Equipment

• baking sheet
• oven

Directions

1. Divide Stone-Ground Wheat Bread Dough into 3 equal portions.
2. Roll each portion into a 7-inch rope; flatten slightly.
3. Sprinkle ropes evenly with cheese and pepper, pressing in slightly. Braid ropes together, pinching ends to seal; tuck ends under.
4. Place braid on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85), free from drafts, 20 minutes or until doubled in bulk.
5. Combine egg white and water, stirring well.
6. Brush braid with egg white mixture.
7. Bake at 350 for 20 to 25 minutes or until braid sounds hollow when tapped.