Country Braided Bread Food

COUNTRY BRAIDED BREAD

Steps:

• 1. Stir together 2 1/2 c of the flour, yeast, & salt in L bowl. Combine milk, water, 3 tbs olive oil, & honey in Med saucepan. Cook over med heat, stirring, until very warm (120 to 130 degrees). Stir liquid into flour mixture, then stir in 2 more cups flour.
• 2. Stir flour mixture until well combined and begins to leave side of bowl. Turn dough out onto a floured surface and work into a ball. Knead for 10 min., adding more flour as needed to keep from sticking.
• 3. Place dough in L greased bowl. Turn dough to coat evenly. Cover with plastic wrap or damp towel. Place bowl on lowest oven rack. Turn oven on to lowest setting for 1 min, then turn off. Let rise for 30 to 40 min or til doubled in size.
• 4. Punch down the dough. Knead on lightly floured surface 10 times to release air bubbles. Cover dough, let rest for 10 min.
• 5. To shape the dough: on a lightly floured surface, divide dough in half. Divide each half into thirds. Shape each third into into a 14 inch rope. Place three ropes side by side, on a greased L baking sheet. Braid ropes together, pinching ends to seal. Repeat with 2nd half of dough. Brush the loaves with beaten egg, then with olive oil. Cover loaves and let rise 20 min.
• 6. Meanwhile, preheat oven to 375. Bake loaves for 20 to 25 min until golden brown. Transfer loaves to wire rack to cool slightly.
• 7. Serve bread warm with butter or olive oil for dipping.

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.

COUNTRY BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, ginger, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft 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. Turn onto a lightly floured surface; divide into six pieces. Shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Repeat with remaining dough. , Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Beat remaining egg; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

BRAIDED BREAD

Steps:

• Add the warm water, yeast, and sugar to the bowl of a stand mixer.
• Let the mixture stand until foamy, about 5-10 minutes.
• Stir in the oil and the eggs until combined.
• Add 2 cups of flour and the salt.
• Mix on low for 30 seconds.
• Switch to the dough hook.
• Continue to mix on low, adding in 1/4 cup of flour at a time, until the dough forms a ball and clears the sides of the bowl. The dough should a little sticky to the touch but shouldn't come off on your fingers if you pinch it.
• Cover the bowl in plastic wrap or with a kitchen towel.
• Let the dough rise in a warm spot until doubled in size, about 1 hour.
• Punch down the dough and turn the dough out onto a lightly floured surface.
• Divide the dough into 3 equal pieces.
• Roll each piece into a rope that's 15 inches long.
• Grease a large baking sheet or line with a silicone baking mat or parchment paper.
• Place the 3 ropes parallel to one another lengthwise on the pan.
• Pinch the top of the ends together.
• Braid the ropes together.
• Pinch the ends together and tuck the ends underneath the braid.
• Loosely cover the braid with plastic wrap or a kitchen towel and let rise for 45 minutes.
• Toward the end of the second rising time, preheat the oven to 375 F.
• To prepare the egg wash, stir together the egg and the cream.
• Brush the egg wash over the dough.
• Bake until golden brown, about 25-30 minutes.
• Let the bread cool on the baking sheet for 5-10 minutes.
• Remove to a wire baking rack to cool to room temperature.

FRENCH COUNTRY BREAD

Steps:

• The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
• The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Grease two 9x5-inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
• Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.