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DragonMom
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French Bread Braids
Jul 2nd, 2006 at 7:15pm
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I know this isn't chocolate, but I mentioned it & it was requested, so here it is.  This is modified from an old Pillsbury recipe, and one of our favorites.  This makes 2 loaves.

4 3/4 to 5 3/4 c all-purpose flour
1 tbsp sugar
3 tsp salt
2 pkg active dry yeast
2 c water
2 tbsp shortening
1 tbsp water
1 egg white

In large bowl, combine 3 c flour, sugar, salt, and yeast, and mix well.  In small saucepan, heat 2 c water and shortening until very warm (120 to 130F).  Add warm liquid to flour mixture, and blend at low speed until moistened.  Beat 3 minutes at medium speed.  By hand, stir in an additional 1 1/2 to 2 1/4 c flour to form a stiff dough.

On floured surface, knead in 1/4 to 1/2 c flour until dough is smooth and elastic, about 8 minutes.  Place dough in greased bowl; cover loosely with greased plastic wrap (80 to 85F) until light and doubled in size, 45 to 60 minutes.

Grease large cookie sheet.  Punch down dough several times to remove all air bubbles.  Divide dough in half; divide each half into 3 equal parts.  Roll each part into 14" rope.  Braid 3 ropes together; seal ends.  Place on greased cookie sheet.  Repeat with other half of dough.

In small bowl, combine 1 tbsp water and egg white; beat slightly.  Carefully brush over loaves.  Cover; let rise in warm place until light and doubles in size, 20 to 30 minutes.

Heat oven to 375F.  Uncover dough; brush loaves again with egg white mixture.  Bake at 375F for 25 to 30 minutes or unitl golden brown.  Immediately remove from cookie sheet; cool on wire racks for 1 hour or until completely cooled. 

[Or if you're DocBruce, grab directly out of the oven and munch, ignoring the 2nd degree burns on your fingers and tongue.  Grin  This is a somewhat salty, but very tasy bread.  We usually don't cool it, but eat it warm with butter.]
  

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Penthesilea
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Re: French Bread Braids
Reply #1 - Dec 1st, 2011 at 3:30am
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This Topic was moved here from Creative Creations [move by] Penthesilea.
  

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