26 lines
1.2 KiB
Plaintext
26 lines
1.2 KiB
Plaintext
EGG BRAID BREAD
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Excellent for the Holidays
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4 to 4 1/2 cups all-purpose flour
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2 pkgs. "Instant Dry Yeast"
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2 Tbls sugar
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2 tsps salt
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1/2 c water
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1/2 c milk
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2 Tbls shortening
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3 beatened eggs *reserve 1 Tbls. of this
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In large mixer bowl, combine 2 cups flour, yeast, sugar and salt.
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Mix well. In saucepan, heat water, milk and shortening until
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warm...shortening doesn't have to melt. Add to flour mixture.
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Add eggs. Blend at low speed until moistened: beat 3 mins.at
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med. speed. By hand, gradually stir in enough remaining flour
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to make a firm dough. Knead on floured surface til smooth and
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elastic, 5 to 8 mins.
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Place in greased bowl, turning to grase top. Cover and allow to
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rise in a warm place til doubled, about 1 hr.
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Punch down dough. Divide into 3 parts. On lightly floured surface,
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roll each part into a 14-16 inch rope. On greased cookie sheet
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loosely braid from the center to the ends. Pinch ends and tuck
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under to seal. Cover and allow to rise til doubled. 30 mins.
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Brush with reserved Tbl. of egg and bake at 400 for 25 mins.
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or golden brown. Remove from cookie sheet......ENJOY ! |