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Category: BREADS
Prep Time: Cook Time: Total Time:
1 pkg (1/4 oz) active dry yeast
1/4 cup warm water (110-115 degrees)
1 cup warm milk (110-115)
1/2 cup sugar
1/2 cup butter, softened
3 eggs
1/2 tsp salt
5 1/2 to 6 cups all-purpose flour
1 cup golden raisins ( try craisins )
garnish: 1 egg beaten
2 Tbsp sliced almonds
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in raisins.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough into 6 portions. Shape each into a 12-inch rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes.
Brush with egg; sprinkle with almonds. Bake at 350 for 25-30 minutes or until golden brown. Cool on wire racks.
yield: 2 loaves (12 slices each)
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Sweet Braided Loaves
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Category: BREADS
Prep Time: Cook Time: Total Time:
1 pkg (1/4 oz) active dry yeast
1/4 cup warm water (110-115 degrees)
1 cup warm milk (110-115)
1/2 cup sugar
1/2 cup butter, softened
3 eggs
1/2 tsp salt
5 1/2 to 6 cups all-purpose flour
1 cup golden raisins ( try craisins )
garnish: 1 egg beaten
2 Tbsp sliced almonds
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in raisins.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough into 6 portions. Shape each into a 12-inch rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes.
Brush with egg; sprinkle with almonds. Bake at 350 for 25-30 minutes or until golden brown. Cool on wire racks.
yield: 2 loaves (12 slices each)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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