| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread machi, Breads |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Water |
| 1 |
lg |
Egg |
| 2 |
tb |
Cooking oil |
| 2 |
c |
Bread flour |
| 2 |
tb |
Instant Dry Milk; Powder |
| 1 |
tb |
Granulated sugar |
| 1 1/2 |
ts |
Active Dry Yeast |
| 1 |
ts |
Salt |
|
|
Glaze: |
| 1 |
lg |
Egg; Fork Beaten |
| 1 |
tb |
Water |
INSTRUCTIONS
A brand new book just came out in Canada by one of our most popular recipe
authors - Jean Pare. The book is Breads and is number 24 in her series -
anyway on page 20 is the following recipe for
Place all ingredients in bread machine in order given. To make the
traditional braid, remove dough after first kneading. Divide in 3 parts.
Roll each part into 16 inch long ropes. Place on greased baking sheet.
Pinch the three ends together and tuck under. Braid the strips- pinch ends
together and tuck under. Cover with a tea towel- let stand in oven with
light on and door closed for about 45 minutes or until doubled in size.
Remove from oven and prheat oven to 375 degrees.
Mix beaten egg and water and brush over top of braid. Bake in oven for
about 25 minutes. Remove to rack to cool. Makes one loaf.
Hope this helps and let us know if we can find anything else for you. Judi
jburley@netidea.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : Breads, Jean Pare
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