Beautiful Braided Bread Recipe
Do you want a delicious Beautiful Braided Bread recipe? I prepare this yum Beautiful Braided Bread as a Dessert every month or even more often. I cant believe you still haven't attempted to prepare my Beautiful Braided Bread recipe.
Ingredients
1 cup lukewarm milk
2 tablespoons dry yeast
1 tablespoon honey
1 1/4 cups milk
1/2 cup honey
1/2 cup butter
7 cups whole wheat flour
1 egg
Directions
Butter a large bowl and a large baking sheet.
Pour warm milk into a small bowl.
Mix in yeast and 1 tablespoon honey.
Let stand until mixture bubbles up, 5 to 10 minutes.
In a medium-size saucepan, heat 1 1/4 cups milk to scalding.
Remove from heat, and stir in 1/2 cup honey and butter, stirring until butter has melted.
Turn into a large bowl, cool slightly, and then add yeast-milk mixture.
Mix in flour, 1 cup at a time, until dough is very stiff, using as much flour as liquid will accept.
Knead in a food processor in 2 batches until dough forms into a ball, about 1 minute; or knead by hand on floured surface for 10 minutes, or with dough hooks for 5 to 7 minutes.
Place ball of dough into prepared bowl, turning over to butter all surfaces.
Cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 50 minutes.
Punch down, and shape with hands into a rectangle, about 11X8 inches.
Cut lengthwise into 5 equal pieces.
Roll each strand to round off corners.
Braid dough by placing strand 2 over strand 3 (2 is now 3, and 3 is now 2).
Place strand 5 over strand 2.
Place strand 1 over strand 3.
Repeat braiding to end of dough.
Work ends together, and turn ends under loaf.
Place on prepared baking sheet, cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 40 minutes.
Preheat oven to 400 °F.
Remove plastic wrap.
Beat egg in a cup, and brush on top and sides of braid.
Bake on middle shelf of oven until braid sounds hollow when tapped lightly on bottom with fingertips, about 20 minutes.
Pour warm milk into a small bowl.
Mix in yeast and 1 tablespoon honey.
Let stand until mixture bubbles up, 5 to 10 minutes.
In a medium-size saucepan, heat 1 1/4 cups milk to scalding.
Remove from heat, and stir in 1/2 cup honey and butter, stirring until butter has melted.
Turn into a large bowl, cool slightly, and then add yeast-milk mixture.
Mix in flour, 1 cup at a time, until dough is very stiff, using as much flour as liquid will accept.
Knead in a food processor in 2 batches until dough forms into a ball, about 1 minute; or knead by hand on floured surface for 10 minutes, or with dough hooks for 5 to 7 minutes.
Place ball of dough into prepared bowl, turning over to butter all surfaces.
Cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 50 minutes.
Punch down, and shape with hands into a rectangle, about 11X8 inches.
Cut lengthwise into 5 equal pieces.
Roll each strand to round off corners.
Braid dough by placing strand 2 over strand 3 (2 is now 3, and 3 is now 2).
Place strand 5 over strand 2.
Place strand 1 over strand 3.
Repeat braiding to end of dough.
Work ends together, and turn ends under loaf.
Place on prepared baking sheet, cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 40 minutes.
Preheat oven to 400 °F.
Remove plastic wrap.
Beat egg in a cup, and brush on top and sides of braid.
Bake on middle shelf of oven until braid sounds hollow when tapped lightly on bottom with fingertips, about 20 minutes.
