INGREDIENTS

INSTRUCTIONS

TO MAKE THE PASTE: Combine the water and tomatoes in a small saucepan
over medium-high heat. Bring to a boil and cook until softened, about
5 minutes. Drain well. Transfer to a food processor or blender, add
the olive oil, garlic, salt and pepper, and process. Puree until the
mixture is smooth, about 15 seconds. Set aside. TO MAKE THE PESTO:
Combine all the ingredients in a food processor or blender and  process
until the mixture is smooth, about 15 seconds. Set aside. TO  MAKE THE
TAPENADE: Combine all its ingredients in a food processor or  blender
and process until the mixture is smooth, about 15 seconds.  Set aside.
TO MAKE THE DOUGH: Combine the yeast, sugar, and water in  the bowl of
an electric mixer fitted with a dough hook. Beat on low  speed for 1
minute. Add the sun-dried tomato paste (or pesto or  tapenade), salt,
and flour. Beat at low speed until all of the flour  is incorporated,
about 1 minute. Then beat at medium speed until the  mixture forms a
ball, leaves the sides of the bowl, and climbs up the  dough hook.
Remove the dough from the bowl. Using your hands, form  the dough into
a smooth ball. Lightly oil a bowl. Place the dough in  the bowl and
turn it to oil all sides. Cover with plastic wrap and  set aside in a
warm, draft-free place until it doubles in size, about  1 hour. Preheat
the oven to 350 degrees. TO ASSEMBLE: Remove the  dough from the bowl
and invert it onto a lightly floured surface. Pat  the dough into a
rectangle about 3/4-inch thick. Roll up the dough,  beginning with the
short side and stopping after each full turn to  press the edge of the
roll firmly into the flat sheet of dough to  seal. Press with your
fingertips. Tuck and roll so that any seams  disappear into the dough.
Join the ends of each bread loaf and pinch  all three together. Begin
braiding, lapping each loaf one at a time  over the other, then pinch
the remaining ends together. Tuck the  pinched ends underneath the
braided bread. Line a baking sheet with  parchment or waxed paper.
Place the bread on the baking sheet. Cover  with plastic wrap and set
aside in a warm, draft-free place until it  doubles in size, about 1
hour. With a pastry brush, brush the beaten  egg evenly over the bread.
Combine the kosher salt and pepper and  sprinkle over the top of the
bread. Bake until lightly brown, 45 to  50 minutes. Remove from the
oven and cool on a rack. This recipe  yields 1 large braided bread.
Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from
CREOLE CHRISTMAS COOKBOOK, by Emeril Lagasse with Marcelle Bienvenu
(c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show
# EM-1B74)  Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  02-09-1999  Recipe by:
Emeril Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3828
Calories From Fat: 1639
Total Fat: 186.8g
Cholesterol: 340.8mg
Sodium: 12972.3mg
Potassium: 3422.8mg
Carbohydrates: 407.5g
Fiber: 44.7g
Sugar: 22.5g
Protein: 144.5g