| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 2 | Servings | |
INGREDIENTS
| 1 1/2 | c | Milk |
| 5 | Eggs | |
| 3/4 | c | Butter |
| 3/4 | ts | Salt |
| 1 | c | Sugar |
| 1 | ts | (rounded) Cardamon |
| 1 | pk | Yeast |
| 9 | c | Flour (approximate) |
INSTRUCTIONS
---- Manual Bread Making (NOT Converted to B/M) Yield: Three 12" Braided Loaves * Scald Milk, ADD Sugar, Butter, Salt, and Cardamon. LET COOL ...... * Dissolve Yeast in 1/4 cup warm water, ADD Eggs and 2 cups Flour .... Mix well (Dough-hook on KA works well) .... Let REST for 10 or 15 minutes * ADD Flour (7 cups +/-) until a STIFF Dough is formed .... KNEAD, then (cover with Towel) let RISE to DOUBLE in size .... takes about 2 hours. * PUNCH Dough down and DIVIDE into 9 equal parts .... ROLL each of the 9 pieces of dough into strips about 18" long ..... then BRAID the dough strips, 3 at a time, into three loaves, each about 12" long overall. * Place loaves on buttered Cookie Sheets and let RISE to DOUBLE in size .... BAKE at 400 F until crust is DARK BROWN or until Bread is well BAKED. * Brush a GLAZING Liquid over the Loaves .. 1/2 cup water, 1/2 cup Sugar, 1 TBS Butter .. Place back in the Oven for a minute to dry. Posted on $P BREADS AND PIZZA on 01/06 by JAMES MALIA (DCBC39A) MM by Cathy Svitek
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