Abby's French Bread Braids |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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On the advice of her mother in law Abby got one essential cookbook. This recipe comes from this book, Pillsbury Complete Cook Book. Ingredients:
4 3/4-5 3/4 cups flour |
1 tablespoon sugar |
3 teaspoons salt |
2 (14 1/2 ounce) packages dry yeast |
2 cups water |
2 tablespoons shortening |
1 tablespoon water |
1 egg white |
Directions:
1. In a bowl combine 3 cups flour, sugar, salt and yeast, mix well.
2. In a small sauce pan heat 2 cups water and shortening until very warm.
3. Add warm mixture to flour mixture, blend on low speed until moistened and then for 3 min on medium speed.
4. By hand stir in an additional 1 1/2 - 2 1/4 cups flour to form a stiff dough.
5. On a floured surface, knead 1/4 - 1/2 cup flour until dough is smooth and elastic, about 8 minute.
6. Place in a greased bowl, cover loosely with greased plastic wrap and a cloth towel. Let rise in a warm place until light and doubled in size, about 45-60 min.
7. Grease a large cookie sheet. Punch the dough down several times to remove all air bubbles. Divide the dough in half and then divide each half into 3 equal parts.
8. Roll each part into a 14 inch rope. Braid the 3 ropes, sealing the ends. Place on greased cookie sheet. Repeat with other dough half.
9. In a small bowl combine 1 tbsp water and the egg white, beat slightly. Carefully brush over the loaves. Cover, let rise in a warm place until light and doubled in size, 20-30 minute.
10. Heat over to 375. Uncover the loaves, brush again with egg white mixture. Bake for 25-30 min or until golden brown.
11. Remove from oven and cool on wire racks.
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