INGREDIENTS

INSTRUCTIONS

Workbasket Recipes: This issue (March, 1979) has a large article entitled
"Bread: From Freezer To Oven". I thought the breads looked interesting, so
I am posting them, but each is fairly long, and will probably have its own
mailing.
In a large bowl, thoroughly mix 1 cup flour, 1/2 cup sugar, salt and
undissolved yeast.
Combine milk, water and margarine in a saucepan. Heat over low heat until
liquids are very warm. Margarine does not need to melt. Gradually add to
dry ingredients and beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add eggs, lemon extract and 1 cup flour. Beat
at high speed 2 minutes scraping bowl occasionally. Stir in enough
additional flour to make a soft dough. Turn out onto heavily floured board;
knead lightly to form ball. Cover with a towel; let rest 15 minutes.
Divide dough in half. Divide each half into 3 equal pieces. Form each piece
into a roll, 12 inches long. Braid 3 rolls together; pinch ends to seal.
Repeat with remaining 3 rolls. Place on large greased baking sheet. Cover
tightly with plastic wrap; freeze until firm. Transfer to plastic bags.
Keep frozen up to 4 weeks.
Remove from freezer; unwrap and place on ungreased baking sheets. Let stand
covered loosely with plastic wrap at room temperature until fully thawed,
about 3 hours. Let rise in warm place, free from draft, until doubled in
bulk, about 1 hour and 15 minutes.
Combine egg white and remaining 1 tbs sugar; brush mixture on bread. Bake
at 350 about 25 minutes or until done. Remove from baking sheet and cool on
wire rack. Makes 2 braids.
Posted to EAT-L Digest  by Cecilia <elric01@IMPERIUM.NET> on Sep 14, 1997

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