[ad_1]
This recipe is from a more recent Fleischmann’s Yeast cookbook that I obtained free of charge one way or the other quite a few years in the past. Really, it was loads of years in the past, as I do know I had this for some time earlier than I obtained married (I used to be the kind of bizarre teenager who sends away for yeast baking freebies!), and it’s been 12 years since I tied the knot (or, extra appropriately, since we tied the knot).
Anyhow.
It’s a fundamental bread dough that can be utilized in quite a few other ways, and over the course of the following few Wednesday Baking posts, I hope to point out you the opposite issues you are able to do with the dough.
At present’s put up is about the most typical means I exploit this dough, and that’s to make braided loaves of bread. A braided loaf appears actually beautiful and spectacular however is by no means exhausting to make.
Right here’s how one can be the proud proprietor of some attractive braided loaves.
First, combine the dry elements collectively.
Then warmth the milk, water, and butter collectively to 120 levels.
Add the moist elements to the dry elements, beat for a couple of minutes, and add sufficient flour to make a smooth dough. Flip it out onto a floured floor….
and knead till it’s clean and elastic.
After letting it rise for an hour, punch the dough down and divide it into 6 equal parts.
Roll three parts out into 12-16 inch ropes.
To braid them, you may both begin at one finish and work to the opposite, or you can begin within the center, work to at least one finish, after which begin within the center and work to the opposite finish (you probably have bother dealing with the lengthy strips of dough, it is a good technique to go). Repeat with the opposite three parts of dough and carry the completed braids onto a greased baking sheet.
Cowl the loaves with a moist tea towel and allow them to rise for about 35 minutes. The size of time vital for the rising interval will differ relying on how scorching or chilly your own home is, so use a visible test along with a timer. They need to be puffy and about double in measurement, like this:
To offer the crust a pleasant shiny end, you’ll want to combine up an egg wash. This isn’t in any respect vital, nevertheless it does make an unlimited distinction within the look of the loaves. I at all times do an egg wash if I’m giving loaves away or bringing them to another person’s home. After I make these for simply the six of us, I often solely make an egg wash if I’ve low-cost eggs round as I’m probably not focused on utilizing a dear farm recent egg to make my bread shiny.
To make an egg wash you simply beat an egg with a tablespoon of water, after which use a pastry brush to softly brush it onto the risen loaves.
A skinny layer of egg wash is enough. The loaves ought to simply look sort of shiny if you’re completed.
Bake the loaves in a preheated 350 diploma oven for 25 minutes, or till frivolously browned.
Let cool on a wire rack earlier than slicing. Fortunately, these cool off pretty rapidly, so that you shouldn’t have to attend lengthy earlier than having fun with a slice, ideally a heat one, in order that the butter will soften into it. (Actually, so long as you aren’t against dairy, you ought to make use of actual butter in your selfmade bread. Margarine is not the identical. Not even shut. I’m simply sayin’.).
Braided Loaves
6-6 1/2 cups unbleached all goal flour
3 tablespoons sugar
4 1/2 teaspoons (2 pkg.) yeast
2 teaspoons salt
1 1/2 cups water
1/2 cup milk
2 tablespoons butter
Combine 3 cups flour, the sugar, yeast, and salt within the bowl of a stand mixer. Mix water, milk, and butter and warmth to 120 levels.
Regularly add heat combination to the dry elements, and beat for two minutes. Combine in sufficient extra flour to make a smooth dough. Prove onto a floured floor and knead till clean and elastic, about 5-8 minutes.
Cowl with moist tea towel and let rise in a heat place for 1 hour. Flip dough out onto a floured floor and divide into 6 parts. Roll every portion right into a 12-16 inch rope. Braid three ropes collectively; pinch ends to seal. Repeat with remaining dough, and switch braids to a greased baking sheet.
Cowl and let rise 35 minutes. Beat 1 egg with 1 tablespoon water and brush over risen braids. Bake in a preheated 350 diploma oven for 25 minutes, or till properly brown. Cool on a wire rack.
[ad_2]
Supply hyperlink
Leave a Reply