BRAIDED BREAD
My grandmother inspired me to try cooking. Homemade bread is my passion. I've always loved it, and in order to satisfy my appetite for it, I decided I'd have to learn to make my own bread. Nothing tastes better than a warm slice topped with butter.-Al Latimer, Bentonville, Arizona
Provided by Taste of Home
Time 50m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine 5 cups flour, yeast, sugar and salt. Heat water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed. Separate one egg; refrigerate the egg white. Add egg yolk and remaining eggs to yeast mixture; beat until smooth. Add enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Divide each portion into thirds; shape each into a rope about 18 in. long. Sprinkle two greased baking sheets with cornmeal; place three ropes on each baking sheet and braid. Pinch ends firmly and tuck under. Cover and let rise until nearly doubled, about 45 minutes., Beat cold water and reserved egg white; brush over the dough. Sprinkle with sesame or poppy seeds. Bake at 375° for 18-20 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts :
BRAIDED MULTIGRAIN LOAF
I love this hearty, chewy loaf that uses oats, rye flour, rice and sunflower seeds. It's so robust, you could almost make a meal out of a little butter and a piece of this bread.-Jane Thomas, Burnseville, Minnesota
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (24 pieces).
Number Of Ingredients 15
Steps:
- In a large bowl, mix whole wheat flour, oats, rye flour, yeast, salt and 1 cup all-purpose flour. In a small saucepan, heat milk, honey, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 1 cup all-purpose flour; beat 2 minutes longer. Stir in rice and enough remaining flour to form a stiff dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide into thirds. Cover and let rest 5 minutes. Roll each portion into an 18-in. rope. Place ropes on a greased baking sheet and braid. Shape into a ring. Pinch ends to seal; tuck under., Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., For topping, in a small bowl, whisk egg and water; brush over dough. Sprinkle with sunflower kernels. Bake until golden brown, 30-40 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 195 calories, Fat 4g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 231mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein.
BRAIDED EGG BREAD
For Rosh Hashana, loaves of braided bread-also commonly called challah-are baked to symbolize continuity. Since I first made this bread some years ago, it has become a much-requested recipe. -Marlene Jeffery, Holland, MB
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 134 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 123mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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- Making the Bread Dough. Here is a simple white bread recipe for one 1/2 pound braided loaf or you can use the bread dough recipe of your choice. 1/4 cup water, room temperature.
- Knead Dough. Punch down the dough. Turn dough out onto a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread.
- Form Dough Into Ropes. Punch down the dough. Turn dough out onto a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread.
- Begin Braid at Center. With the three ropes lined up, begin the braid at the center of the ropes. Braid loosely from center to end. Continue to 5 of 8 below.
- Finish the Braid. Turn the breadboard around and repeat braiding loosely from the center to end. Pinch and tuck the end under.
- Rise. Set the braided loaf on a greased baking sheet. Cover and let rise in warm, draft-free place for 45 minutes or until the dough has doubled in size.
- Bake. Bake the loaf at 350 F for 35 to 40 minutes or until the bread is golden brown. Remove the loaf from the cooking sheet and let it cool on a rack.
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