Cornmeal And Wheat Germ Braids Recipe

Summary

CourseAppetizerMethodBaked

Ingredients

 
3 3/4 to 4 1/4 cups all purpose flour
 
2 packages active dry yeast
 
1 3/4 cups skim milk
 
3 tablespoons sugar
 
3 tablespoons cooking oil
 
1/2 teaspoon salt
 
3/4 cup cornmeal
 
1/2 cup toasted wheat germ
 
Nonstick spray coating

Directions

In a large mixer bowl combine 2 cups of the flour and the yeast.
Heat milk, sugar, oil, and salt just till warm (120° to 130°).
Add to flour mixture.
Beat with an electric mixer on low speed 30 seconds, scraping bowl.
Beat on high speed 3 minutes.
Stir in cornmeal and wheat germ.
Stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes).
Shape into a ball.
Place in a bowl sprayed with nonstick coating; turn once.
Cover; let rise in a warm place till double (about 1 hour).
Punch down; divide into 6 portions.
Cover; let rest 10 minutes.
Roll each portion into a 10 inch rope.
For each loaf, braid 3 ropes together and tuck ends under.
Spray two 8x4x2 inch loaf pans with nonstick spray coating.
Place braids in pans.
Cover; let rise till nearly double (about 30 minutes).
Bake in a 375° oven about 30 minutes or till done.
To prevent overbrowning, cover loaves with foil the last 5 minutes of baking.
Remove from pans; cool.

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