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Connie's Braided Bread 2 Packages Yeast 1/2 cup Warm Water 1/2 cup Sugar 1/2 cup Shortening 2 teaspoons Salt 1 1/2 cups Milk, scalded 2 Eggs, beaten 7-7 1/2 cup Flour Soften yeast in 1/2 cup water. Scald milk and pour over shortening, sugar, and salt. Cool to room temperature. Add 1/2 of the flour and beat well. Add beaten eggs, yeast mixture, and beat well. Add remaining flour to make a stiff dough. Turn out on floured surface and knead for 8 to 10 minutes. Place in a greased bowl, turning to grease the surface. Cover with a damp towel and let rise for 1 hour. Punch down and divide dough into halves. Divide the halves into three sections and work between your hands until you have long shapes--then pinch the shapes together at the top and braid. Place the braided loaves on a greased cookie sheet and cover with a damp towel. Let rise 50 minutes. Bake at 350 degrees for 35 minutes. Either brush the loaves with an egg mixture of 1 egg beaten with 1 Tablespoon water before baking or rub with butter after baking. |
Recipe courtesy of Nana's Kitchen :o)
http://freepages.genealogy.rootsweb.com/~karencassell/
Graphics graciously provided by Helena at Graphic Garden.