0 0
Sweet Braided Bread

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Sweet Braided Bread

Directions

Share

Ingredients :

  • 2 (.25 ounce) packages active dry yeast
  • ⅓ cup warm water
  • 4 eggs
  • 1 egg yolk
  • 1 cup white sugar
  • ½ cup margarine
  • melted
  • 1 teaspoon salt
  • 1 cup light cream
  • warmed
  • ½ cup cold light cream
  • 7 cups all-purpose flour
  • or more as needed
  • cooking spray
  • Methods :

  • Dissolve yeast in warm water in a small bowl. Beat eggs and egg yolk together in a small bowl. Scoop out 2 tablespoons of beaten egg; keep refrigerated.
  • Preheat the oven to 170 degrees F (75 degrees C).
  • Combine sugar, margarine, and salt in a large bowl. Mix thoroughly until dissolved. Add warm and cool cream to the bowl. Stir in yeast mixture. Beat in eggs. Add flour 1 cup at a time, blending well between additions.
  • Turn dough out onto a floured board; knead until smooth and elastic, 5 to 7 minutes. Spray a clean bowl with cooking spray. Place dough inside and spray the top.
  • Cover dough with a dish cloth. Turn off oven and place dough inside. Allow to rest until doubled in size, about 1 hour.
  • Remove dough from the bowl and knead for 2 to 3 minutes. Split in half; split each half into thirds. Roll each section of dough into long, 24-inch snakes. Braid 3 together, making sure to secure the ends. Repeat with the remaining 3 sections.
  • Reheat the oven to 170 degrees F (75 degrees C). Line a cookie sheet with parchment paper. Transfer braids to the cookie sheet.
  • Turn off oven. Let braids rise in the warm oven for 45 minutes.
  • Remove braids from the oven and brush with reserved beaten egg. Preheat the oven to 350 degrees F (175 degrees C).
  • Bake braids in the preheated oven until tops are golden, 25 to 30 minutes. Cool completely before slicing.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Peaches with Burrata, Basil, and Raspberry Balsamic Syrup
    next
    Thai-Indian Veggie Soup
    previous
    Peaches with Burrata, Basil, and Raspberry Balsamic Syrup
    next
    Thai-Indian Veggie Soup

    Add Your Comment