Sweet Braided Bread Food

BRAIDED SWEET BREAD

Steps:

• Mix together water, warm milk, and yeast.
• Add melted margarine, sugar, salt and flour.
• Knead dough, place in bowl, cover and let rise in warm place 1 hour.
• Divide dough into 6 parts.
• Shape dough into 6 long pieces (length of baking sheet).
• On baking sheet, braid 3 of the pieces together like you would hair, then braid remaining 3 pieces together.
• Cover and let raise 1 more hour.
• Brush beaten egg on top and bake at 350 degrees for 30-40 minutes.

SWEET BRAIDED LOAVES

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in raisins., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into six portions. Shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes., Brush with egg; sprinkle with almonds. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks.

SWEET BRAIDED EASTER BREAD

Steps:

• Combine milk, oil, salt, orange extract, 2 eggs at room temperature, sugar, orange zest, 4 cups of flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough.
• Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour.
• Meanwhile, bring a pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer and add 4 whole eggs to soft boil. Continue to simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly.
• Punch risen dough down and turn onto a floured surface. Divide into 3 even pieces. Roll each piece to form about a 1 1/2-inch thick rope that is 12 inches long. Take the pieces and braid them together, pinching the ends. Loop into a circle and pinch the ends to close. Place on a baking sheet lined with parchment paper. Align boiled eggs evenly about the braid and push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine remaining room temperature egg, 2 tablespoons water, and anise extract in a bowl for egg wash. Brush braid with the egg wash, being careful not to get any on your boiled eggs or while baking they will have cooked wash on them and won't dye nicely.
• Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes.
• Paint your eggs on the bread with liquid food dye. Be careful not to drip on the bread. Let dry, about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.

SWEET BREAD (BRAIDED BREAD)

Steps:

• Combine milk and water in a heatproof bowl and heat in 30-second increments until mixture reaches a temperature between 105-115F (40-46C). Always stir before temping!
• Pour milk mixture into a large bowl or the bowl of a stand mixer and stir in yeast and one teaspoon granulated sugar. Let sit for 5-10 minutes or until a foam cap has formed on the surface (if mixture does not foam you will need to start over).
• Once foamy, add remaining ⅓ cup sugar, melted butter, egg and egg yolk, salt, and 2 cups (250g) of flour and stir well to combine.
• Gradually add additional flour while stirring (if using a stand mixer use a dough hook on low-speed) until dough clings to itself and forms a ball that is pulling away from the sides of the bowl (scrape bowl as needed). You may not use all of the flour indicated, or you may even need more, go by texture (and see the video if you need visual clues)! When ready, the dough should be slightly tacky to the touch but not so sticky that it cant be managed with your bare hands.
• If using a stand mixer, stir on low speed with dough hook until smooth and elastic, about 5 minutes. If working by hand, transfer dough to a clean surface and knead until smooth and elastic (about 5-10 minutes).
• Lightly oil a large bowl and place dough inside, turning to coat the entire surface lightly with oil. Cover and allow to rise in a warm draft-free place until doubled in size (1-2 hours).
• When dough has doubled, gently deflate and divide into 4 even pieces. Roll each into a 15" rope.

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!

SWEET BRAIDED BREAD

Steps:

• Dissolve yeast in warm water in a small bowl. Beat eggs and egg yolk together in a small bowl. Scoop out 2 tablespoons of beaten egg; keep refrigerated.
• Preheat the oven to 170 degrees F (75 degrees C).
• Combine sugar, margarine, and salt in a large bowl. Mix thoroughly until dissolved. Add warm and cool cream to the bowl. Stir in yeast mixture. Beat in eggs. Add flour 1 cup at a time, blending well between additions.
• Turn dough out onto a floured board; knead until smooth and elastic, 5 to 7 minutes. Spray a clean bowl with cooking spray. Place dough inside and spray the top.
• Cover dough with a dish cloth. Turn off oven and place dough inside. Allow to rest until doubled in size, about 1 hour.
• Remove dough from the bowl and knead for 2 to 3 minutes. Split in half; split each half into thirds. Roll each section of dough into long, 24-inch snakes. Braid 3 together, making sure to secure the ends. Repeat with the remaining 3 sections.
• Reheat the oven to 170 degrees F (75 degrees C). Line a cookie sheet with parchment paper. Transfer braids to the cookie sheet.
• Turn off oven. Let braids rise in the warm oven for 45 minutes.
• Remove braids from the oven and brush with reserved beaten egg. Preheat the oven to 350 degrees F (175 degrees C).
• Bake braids in the preheated oven until tops are golden, 25 to 30 minutes. Cool completely before slicing.

UKRAINIAN EASTER PASKA

Steps:

• Cover the pan with greased plastic wrap and let rise until almost doubled.
• Bake 15 minutes. Reduce temperature to 350 F and bake an additional 40 minutes, or until an instant-read thermometer registers 190 F. If necessary, cover the top of the bread with aluminum foil to prevent over-browning.

BRAIDED SWEET POTATO BREAD - VEGAN

Steps:

• Combine the yeast and the water in a medium mixing bowl and let stand for 10 minutes, or until dissolved.
• Stir in the oil and thyme, then the mashed sweet potato, honey, and soymilk.
• Stir gently until the mixture is smooth.
• In another bowl, combine the flours, cornmeal, and salt.
• Make a well in the center and pour in the wet mixture.
• Work together, using a spoon at first, then hands, until thoroughly combined into a dough.
• Turn out onto a floured board and knead for 8-10 minutes, adding additional flour until the dough loses its stickiness.
• Place in a clean bowl and cover with a tea towel.
• Let rise in a warm place for 1 1/2 hours, or until doubled in bulk.
• Punch the dough down and turn back out onto the board.
• Divide into six equal pieces.
• With hands, roll each piece into a long coil, about 1" in diameter.
• To make each loaf, braid three coils and pinch the ends together.
• Place the loaves on a floured baking sheet, cover with the tea towel, and let rise until doubled in bulk, about 1 hour.
• Brush the tops of the loaves with soymilk.
• Bake in a preheated 350F oven for 40-50 minutes, or until the tops are golden and the loaves feel hollow when tapped.

HEALTHY SWEET BREAD RECIPE MADE WITH SPELT FLOUR

Steps:

• Heat a small sauce pan on the stove at medium-high heat to scald the milk. Scald milk in the pan on the stove top so it bubbles slightly around the edges but does not boil. As soon as the edges start to bubble remove from the heat. Let cool to lukewarm.
• Once the milk has cooled to lukewarm transfer it to a large mixing bowl. Combine the milk, yeast, 1 teaspoon of coconut sugar and 1/2 cup of flour. Mix well. Cover and set for 1 hour in a warm place or in the oven with it off and a bowl of warm water on a baking rack below.
• After 1 hour add to your yeast mixture 1/2 cup of coconut sugar, nutmeg, cinnamon, ground cloves, salt, 2 beaten eggs. Mix well. Slowly add melted coconut oil and continue to mix so the oil does not harden. Stir into a dough. Stir in 2 1/2 cups of flour. Knead for about 3-5 minutes and add more flour if needed. Spray a bowl with cooking spray and place dough in the bowl to rise. Cover and let rise in a cooled oven with a bowl of water underneath for about 3 hours.
• Remove from oven the preheat oven at 375 Degrees F.
• On a floured surface, divide dough into thirds. Pinch at the top and braid. Pinch at the base and make into a circle. Bast the top of the bread with 1 egg yolk. Sprinkle with optional sesame seeds. Bake 20-25 minutes.
• *FOR ROLLS: Spray a 9x13 baking dish with cooking spray. Place 2 inch dough rounds about 1/2 in apart so you have a total of 12 rolls. Let rise 30 minutes. Baste the tops of the rolls with 1 egg yolk. Sprinkle with optional sesame seeds. Bake for 20 minutes.

BRAIDED SWEET ROLL

Steps:

• 1. Unroll Cresent Rolls into a sheet. Press edges to seal. Cut strips on each side for folding. Spread 1/2 cup Red Pum Jelly down the middle of the dough. Sprinkle a half cup of Grapenuts on top of jelly. Sprinkle lemon zest on top of that. Then sprinkle raisins on top of other ingredients. Using strips braid the bread.Place on lighly greased cookie sheet. It would be easier to make this if you put the bread on the cookie sheet and work from there. Bake at 375 until brown. Mix 2 cup of powered sugar, butter and vanilla, add milk to make a thin consistency and drizzle over Braided Roll. Cool and enjoy.
• 2. you can add marachino cherries or candied fruit to decorate for Christmas.