| 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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