"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Braided Bread, by Rebecca Pace, is from The Pace Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. scalded milk 4 Tbsp. shortening 2 tsp. salt 2 Tbsp. yeast 1 tsp. sugar 1 c. warm water 6 eggs, beaten flour - adjust amount see directions
Mix milk, shortening and salt together set aside to cool. Mix yeast sugar and water let yeast begin to bubble. Add yeast mixture to milk mixture. Add beaten eggs. Then add enough flour to make a soft dough. Let rise. Beat down and add enough flour to make a stiff dough. Let rise to double. Divide into three equal parts. Divide each part into three more parts and braid three sections into one nice loaf of bread. Bake on jelly roll pan.
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