Savory Agave Braid

Serves: 12

1 slice per serving

   1 1/2 teaspoons dried thyme, divided
   1 (16-ounce) package hot roll bread mix
   1/2 cup sun dried tomatoes
   1 cup chopped onions
   1 clove garlic, minced
   1 tablespoon olive oil
   1/2 cup chopped walnuts
   4 tablespoons agave, divided
   1 tablespoon cider vinegar
   1 tablespoon flour
   1 tablespoon water
   Salt and pepper, to taste

Savory Agave Braid is from the Cook'n with Agave collection.
Add 1 teaspoon thyme to hot roll mix; prepare dough according to package directions. Cover kneaded dough with bowl and let rest 5 minutes. Cover sun-dried tomatoes with warm water; let stand 10 to 15 minutes and drain. Dice into 1/2-inch pieces.* Sauté onion and garlic in oil until onion softens. Add diced tomatoes, walnuts, 2 tablespoons agave, vinegar, flour, remaining thyme, salt and pepper; mix well. Roll dough to 14 x 12-inch rectangle on floured board; transfer to greased baking sheet. Make 2 1/2-inch cuts at 1 1/2-inch intervals along both sides of dough. Spread filling down center of dough. Crisscross strips from each side, carefully enclosing filling. Bake at 350°F for 25 to 30 minutes or until browned. Combine remaining agave and water; mix well. Brush top of braid with agave mixture before cooling.

NOTE: *If sun-dried tomatoes are pliable, do not soak in warm water. For ease of cutting, use kitchen shears or serrated knife sprayed with nonstick cooking spray.