jmcquown said:Terrel said:My sweet husband just brought me home a Braided Loaf Pan (11 1/2 x 5
1/2 x 3), but it doesn't have a recipe or directions on how to use
it. I've seen similar bread pans advertised as "the look of braided
bread without all the work," so I'm assuming I can use it for a
yeast bread recipe. However, I'm not sure quite how to do so.
Terrel
(Also posted separately to rec.food.baking)
I would never use a special pan for making a braided loaf. The point
of a braided loaf is to allow the braided levels to rise on their own
before you bake the bread. They don't do that in a pan.
Jill
Braided Egg Bread
1 pkg. active dry yeast (about 1 Tbs.)
2 Tbs. sugar
1 c. warm water (115F degrees)
3-1/2 to 4 c. flour
1-1/2 tsp. salt
2 Tbs. melted butter (unsalted)
2 eggs, beaten
Dissolve yeast and sugar in warm water. Add about 2-1/2 c. flour to make a
soft dough. By hand, beat in the butter, salt and eggs, reserving 1 Tbs. of
the eggs for a glaze. Work in enough additional flour until you have a firm
dough. Knead on a lightly floured board until smooth. Place the dough in a
lightly greased bowl and turn to grease the entire surface. Cover with a
cloth and let rise in a warm place about 2 hours or until doubled. Punch
down and knead again briefly. Return to bowl and let rise again 1-1/2
hours. Punch down again. Cut off 1/4 of the dough and set aside and let it
rise, too
Divide the remaining dough into thirds and form with your hands into 18 inch
long ropes of dough. Braid the dough together, pressing ends to seal.
Repeat with the remaining 1/4 of dough and press on the top of the loaf,
using fingers moistened with water to seal the smaller braid on top. Cover
and let rise about 45 minutes.
Now brush with beaten egg mixture and then bake at 400F for about 15
minutes; reduce the heat to 350F and bake for another 30-40 minutes until
golden brown on top. Absolutely fabulous!
Jill
