Braided Bread Food

BRAIDED EGG BREAD

Steps:

• Proof yeast and 1/2 cup warm water in a large mixing bowl.
• Combine hot milk, sugar, butter, salt, and 1/2 cup water in a medium bowl. Cool to 110 degrees.
• In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk mixture to yeast mixture. Add 2 cups flour and beat until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook). Place in a large glass or plastic bowl lightly greased. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes.
• Punch down, cover, and let rise again until double, approximately 30 minutes.
• Punch again, and form into three parts. Form each part into a 20-inch roll. Braid rolls on a large, greased cookie sheet. Cover and let rise until doubled.
• Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in preheated 350 degree F (175 degrees C) oven for about 55 minutes until nicely browned. May be made into two regular sized loaves. Reduce baking time slightly.

A SIMPLE BRAIDED BREAD

Steps:

• Thaw frozen bread until it can be cut in half (lengthwise) with a sharp knife, but has not started to rise.
• Take the halves and roll them out to about 16 inches in length and about 1 inch in diameter. The length and width are not that important, but they should all be the same length and width.
• Braid 3 of the halves together to make 2 loaves. Tuck the ends under so they will stay together and not burn.
• Place the loaves on a baking sheet that has been sprayed with non-stick spray and coated with corn meal. The corn meal is not necessary but addes that homemade look.
• Brush the egg wash on the bread and sprinkle with the poppy or sesame seeds.
• Let rise until double in size (Appr. 45 min.).
• Preheat oven to 375 degrees.
• Place loaves in the center of the oven and bake for 25-30 minutes or until the bread tapped sounds hollow. Option--at the end of 15 minutes turn the bread around. This insures even browning.
• Remove the bread from the baking sheet and cool on a wire rack.
• Note: I make this bread at Christmas time and give them to friends along with homemade cookies and candy.

PIZZA BRAID

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment.
• Combine the tomato sauce, basil, oregano, garlic powder and 1/2 teaspoon salt in a microwave-safe bowl and stir until smooth. Microwave the sauce, stirring halfway through, until hot, 1 1/2 to 2 minutes. Let cool to room temperature.
• Put the pizza dough on a lightly floured work surface and roll into a 10-by-14-inch rectangle. Spread 3 tablespoons of the pizza sauce evenly over the dough and sprinkle with the mozzarella and pepperoni pieces.
• Working from one long side, roll up the rectangle like a jelly roll and position it seam-side down on a cutting board. Use a paring knife to trim the ends of the dough log, then cut the log in half lengthwise. Lay the 2 halves cut-side up next to each other and twist them together into a tight loaf about 12 inches long.
• Transfer the twisted dough to the prepared baking sheet and brush gently all over with the egg mixture. Bake until the bread is golden brown and the cheese is melted in the center, 30 to 32 minutes. Transfer the braid to a cutting board, cut into slices and serve with the remaining pizza sauce for dipping.

EIGHT-STRAND PLAITED LOAF

Steps:

• Place the flour in a large bowl. Add the yeast on one side of the bowl and add the salt on the other side. Salt should not be placed on top of the yeast, as it can kill it and make in in-active. Stir the ingredients together until evenly mixed.
• Add a good splash of olive oil. Measure out 340ml/12fl oz water and add three-quarters to the flour mixture, and mix together by hand, then add the rest of the liquid.
• Turn the dough out onto a work surface and knead by hand until the dough looks silky and stretchy. This will take approximately 10 minutes.
• Oil a medium sized mixing bowl and place the dough into the bowl. Cover with cling film and set aside to rise, for about an hour, or until the dough doubles in size.
• When risen, turn the dough out onto a lightly floured work surface and knead, to knock the dough back. Shape the dough into a ball.
• Divide the dough into eight equal pieces then roll out each piece into a strand about 40cm/16in long.
• Lay the strands out on the lightly floured surface like an octopus, fanned out from a central point at the top. Stick all the ends at the central point to the table with your thumb.
• For the following braiding sequence, number the strands of dough from 1-8 from left to right. Every time you move any strand it will take the new number of its position in the row. Step 1: place 8 under 7 and over 1 Step 2: place 8 over 5 Step 3: place 2 under 3 and over 8 Step 4: place 1 over 4 Step 5: place 7 under 6 and over 1 Repeats step 2-5, until all the dough is braided.
• Tuck both ends of the loaf underneath to give a tidy finish.
• Place the plaited dough onto a floured baking tray, and leave to prove for another hour, until risen again.
• Preheat the oven to 200C/400F/Gas 6.
• Brush the loaf with the beaten egg wash and bake in the oven for 20-25mins.

BRAIDED BREAD WREATH

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment and sprinkle with a thin layer of cornmeal.
• On a floured work surface, roll out the 3 dough portions into 3 long ropes. Line the 3 ropes up next to each other with the top ends overlapping and the bottom ends about 3 inches apart. Pinch the top ends. Braid the ropes together; pull the left section over to the center, then hold the old center section with your left hand and pull it to the side. Finally, bring the right section over the center. Repeat the process, alternating sides, until the entire length of bread is braided. Join both ends to form a round wreath.
• Transfer the dough wreath to the parchment lined sheet pan. Dust with flour, and cover with a kitchen towel. Let proof in a warm spot for 45 minutes.
• In a small bowl mix together the olive oil, garlic, paprika, Italian seasoning, and cheese. Set aside. Beat the egg with the water in a small bowl, and set aside
• Bake the bread wreath in the preheated oven for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the bread from the oven, and brush it with the olive oil mixture. Put it back in the oven, and bake it for an additional 20 minutes. In the last 10 minutes of baking, coat the entire wreath with the egg wash and sprinkle with coarse salt. Remove from the oven and serve hot.

BRAIDED BREAD

Steps:

• In a bowl, combine 5 cups flour, yeast, sugar and salt. Heat water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed. Separate one egg; refrigerate the egg white. Add egg yolk and remaining eggs to yeast mixture; beat until smooth. Add enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Divide each portion into thirds; shape each into a rope about 18 in. long. Sprinkle two greased baking sheets with cornmeal; place three ropes on each baking sheet and braid. Pinch ends firmly and tuck under. Cover and let rise until nearly doubled, about 45 minutes., Beat cold water and reserved egg white; brush over the dough. Sprinkle with sesame or poppy seeds. Bake at 375° for 18-20 minutes or until lightly browned. Remove from pans to wire racks.

DEBRA'S BRAIDED FRENCH BREAD

Steps:

• In a large mixing bowl, stir 3 tbsp of yeast into 3 1/2 cups of warm water.
• Stir until yeast is disolved. Let stand for a few minutes.
• When yeast starts to froth on the top, dump into stand mixer. Then add 3/4 cups sugar, 1/3 cup softened butter, 4 tsp's of salt. Mix on low speed for about a minute or so.
• Start adding flour to the mixture 2 cups at a time. Allow it to mix in for about 20-30 seconds before adding the next 2 cups.
• After adding all 8 cups of flour, you should have a soft, elastic dough. If the dough is super sticky, add another 1/2 cup-1 cup of flour. Let mix for a few minutes until all the flour is worked in.
• Spray a large bowl with a non-stick cooking spray and place the dough in the bowl.
• Cover bowl with a damp towel. I run hot water on a clean flour sack towel to get it wet. You can use any tea or dish towel, just make sure it's clean and not a heavy towel. You don't want the top of the dough to dry out.
• Place the bowl of dough covered with the damp towl in a warm place. I use the proofing setting on my oven or the proofing mode on my bread warming drawer to speed it up. You can turn on your oven for a few minutes to get it warm, then turn it off and set inside the oven. Be careful to not get it over 100 degrees or so. You want it warm, not hot.
• Let the dough rise until double in size. If the towel sticks to the top of the dough, gently remove the towel. You can always remove the towel towards the end and use the squirt bottle with water to keep the top of the dough moist. You don't want it to dry out.
• Sprinkle some flour onto a clean surface. I use a flour sifter to sprinkle the flour out more evenly.
• Dump the dough onto the floured surface.
• Try to get the dough into somewhat of a misshapen rectangular shape.
• Then start pulling and stretching sections from the side and pull it over on top of the dough towards the middle and press lightly down.
• This helps give the dough a more uniform look.
• When you've got it looking more uniform in shape, turm it over onto the flat, smooth side.
• Pat the ends to make it more flat and a long rectangle. This doesn't have to be perfect, just get it as close to this shape as you can.
• I do this process to make it easier to cut equal amounts of dough for each of the sections you are going to braid. I make little lines on the top of the dough with my dough scraper to section it into 9 or 12 sections. If you want 4 smaller loaves, do 12 sections. If you want 3 larger loaves, do 9 sections.
• Use the squirt bottle with water to lightly mist the top of dough every so often so that it doesn't dry out while you're sectioning and braiding. I also keep the dough covered with the damp tea towel to keep it from drying out.
• Cut 3 sections at a time, then cover up the dough while you braid each loaf. Use your hands to strech and roll each piece into about a 10"-12" piece.
• Pinch the three pieces together with the middle piece on top.
• Tuck the three pieces under themselves. You may need to hold them down with one hand while you start the braid with the other.
• You can tuck the end under more once the whole loaf has been braided so don't worry if it's not perfect.
• Take the right section over the middle section to start the braid.
• Then take the left section and continue the braid.
• The dough will keep stretching and getting longer as you braid.
• Keep the braid going and don't worry if it's not perfect. The dough will rise and and hide all your imperfections.
• When you get to the end, pinch the 3 pieces of dough together and tuck under. Check the end you began with and make sure it's tucked under too. Get your baking sheets out (you'll need two) and spray with non-stick cooking spray. Preheat your oven to 400 degrees.
• Now that the braid is done, use your dough scraper and your hand and gently lift the dough and set it on the baking sheet.
• You can get two braids on a standard baking sheet pan. I alternate the braided loafs so that they are opposite to each other. Cover with the damp towel again and let rise another 20-30 minutes.
• Bake for 15-20 minutes depending on your oven. When the top is dark golden brown, it's done.
• Remove from the oven and brush the tops with butter.
• Vatiations: Brush the dough with an egg wash or milk and sprinkle with sesame seeds or poppy seeds before baking. You can make into individual french rolls, small braided rolls or just round shaped rolls.

SWEET BRAIDED BREAD

Steps:

• In a large bowl, dissolve sugar in warm water. Add yeast; let stand for 5 minutes.
• Add the canola oil, egg, salt and enough flour to form a soft dough. Knead for 5 minutes.
• Form dough into a smooth ball. Keeping the dough in the bowl, spray with non-stick spray and cover bowl with plastic wrap. Let rise in a warm place for 15-20 minutes.
• Punch down dough. Knead for 1 minute, then divide the dough into 3 same sized portions.
• Roll each out into long logs and set them up on the counter side by side.
• Braid the three pieces of bread together and then pinch together then end pieces and tuck them under the roll. Carefully place the loaf on the parchment paper lined baking sheet.
• Brush thoroughly with egg mixture and then sprinkle with the turbinado sugar.
• Let the loaf sit while oven is preheating to 350 degrees F, or about 10 minutes.
• Bake for 30-35 minutes, until outside is golden brown and internal temperature of loaf registers 195-200 degrees. Let cool. Slice & enjoy with butter!

CHOCOLATE BANANA BRAIDED YEAST BREAD

Steps:

• Crumble yeast into a small bowl. Add sugar and stir to combine thoroughly.
• In a saucepan, melt the butter over low heat. Add the milk, and then remove from the stove immediately.
• While still warm, combine melted butter and milk with the yeast and sugar mixture.
• In a large bowl, combine the flour and salt.
• Peel the banana. Thoroughly mash with one egg in a mixer or by hand, then stir to combine with the flour mixture.
• Add the milk-yeast mixture to the flour-banana mixture. Knead with a stand mixer with dough hook attachment or by hand until smooth.
• Form dough into a ball, cover with a clean kitchen towel, and leave to rise in a warm place for about 45 minutes, or until the dough appears to have doubled in size.
• Line a baking tray with parchment paper. Reserve about 1 tablespoon of the chocolate chips and set aside, then knead the rest into the dough. Divide dough into three equal portions.
• On a floured countertop, form dough into three elongated, similarly sized rolls (with each snake of dough rolled out to be approximately 20 inches long). Braid these together.
• Place the braid diagonally on your baking sheet or tray, so it will fit. Cover and let rise in a warm place for another 25 minutes.
• Meanwhile, preheat the oven to 350°F.
• Whisk the remaining egg and brush to coat the top of the braid. Sprinkle the remaining chocolate chips on top - the egg should help them to stick. If any fall off onto the tray, stick them back onto the bread so they won't burn.
• Bake for 25-30 minutes, or until golden brown on top. If you think the outer crust of your braid is getting dark too soon, cover it with aluminum foil around 10-15 minutes before the end of your total baking time.
• Remove from the oven and cool on the baking sheet for at least 30-45 minutes. The cooling loaf can be moved to a wire rack if necessary after that, but you may risk tearing it if you attempt to move it while it's still hot. Dust with powdered sugar if you like, then slice and enjoy!