2 c Skim milk
2 tb Butter or reduced-calorie
-margarine
1 Active dry yeast
1/4 c Lukewarm water (98 to 110
-degrees)
2 ts Granulated or brown sugar
-or honey
1 tb Salt; optional
6 c Unbleached white flour
; divided (6 to 8)
1 Egg; beaten
Recipe by: St. Louis Post-Dispatch 3/24/97
In small saucepan over medium heat, heat milk until it
steams. Add butter and remove pan from heat. Let cool to
body temperature.
Combine yeast, warm water and sugar in large mixing bowl.
Cover with clean dish towel and place bowl in warm place
for 10 to 20 minutes, or until yeast foams. Add cooled milk
mixture, salt and enough flour to form a thick batter. Stir
with wooden spoon vigorously about 20 times. Cover bowl
again and let dough rise in warm place 1 hour.
Punch down dough. Add enough remaining flour by half
cupfuls to make a kneadable dough. Transfer dough to
floured board or counter; knead 10 minutes, or until
elastic and silky to touch.
Clean bowl; place kneaded dough into bowl. Cover; let rise
in warm place 1 1/2 to 2 hours or until dough is doubled in
volume.
Lightly oil a 9-inch-by-13-inch baking sheet. Preheat oven
to 400 degrees. Divide dough into 3 strands. Place on
baking sheet and braid as you would a girl's hair, tucking
ends under to finish braid. Lightly brush top of loaf with
beaten egg. Place loaf in oven; reduce heat to 375 degrees.
Bake 45 minutes to 1 hour or until golden brown. Let cool
before cutting.
Yield: 1 loaf.
By Mary Carroll.
