Country Braided Bread Food

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.

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.