Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 To 1/2 cup warm water
1 pk Active dry yeast
1 tb Sugar
2 3/4 c All-purpose flour
1/3 c Instant nonfat dry milk
1/4 c Cold butter or margarine,
-cut into 4 pieces
1 t Salt
2 Eggs, beaten
1 Egg
Sesame or poppy seeds,
-optional
Makes 1 loaf
Combine 1/4 cup water, yeast and sugar. Stir to
dissolve yeast and let stand until bubbly, about 5
minutes.
Fit processor with steel blade. Measure flour, dry
milk, butter and salt into work bowl. Process until
mixed, about 15 seconds.
Add yeast mixture to flour mixture. Process until
blended, about 10 seconds.
Turn on processor and slowly drizzle the 2 beaten eggs
through feed tube and just enough remaining water so
dough forms a ball that cleans the sides of the bowl.
Process until ball turns around bowl about 25 times.
Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough
remaining water to make dough soft, smooth and satiny
but not sticky. Process until dough turns around bowl
about 15 times.
Turn dough onto lightly floured surface. Shape into
ball and place in lightly greased bowl, turning to
grease all sides. Cover with plastic wrap and let
stand in warm place until doubled, about 1 hour.
Punch down dough. Divide into 3 equal parts. Shape
each part into a strand about 18 inches long. Braid
the strands loosely together. Tuck ends under and
pinch to seal. Fit braid into greased 8 1/2 x 4 1/2 x
2 1/2 inch loaf pan. Cover loosely with plastic wrap
and let stand in warm place until almost doubled,
about 1 hour.
Heat oven to 375 F. Beat remaining egg with fork.
Brush egg over braid. Sprinkle sesame or poppy seeds
over braid, if desired. Bake until evenly browned, 25
~ 30 minutes.
Remove immediately from pan. Cool on wire rack.
REFRIGERATOR EGG BRAID: Prepare dough through first
rising and shape into braid as directed for Egg Braid.
Place in greased loaf pan, brush with vegetable oil
and cover tightly with plastic wrap. Refrigerate 4 to
24 hours. Uncover and let stand at room temperature
30 minutes. Bake as directed for Egg Braid.
RAISIN BREAD: Prepare dough as directed for Egg
Braid. Turn dough onto lightly floured surface and
knead 1/2 cup dark raisins into the dough. Continue as
directed for Egg Braid, eliminating sesame or poppy
seeds.
Food Processor Bread Book From the collection of Jim
Vorheis
