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Braided Bread Recipe

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This recipe for Braided Bread, by , is from Aunts, Aprons, Appetites and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charlotte McMillen
Added: Wednesday, July 19, 2006


1 c. milk
1/2 c. water
1/2 c. sugar
1/3 c. butter
1 T. salt
2 pkgs. yeast
6 c. flour
2 eggs

Bring 1 c. milk and 1/2 c. water to near boil. Add 1/2 c. sugar,
1/3 c. butter and 1 T. salt. Let cool.

Sprinkle 2 packages of yeast over 1/2 c. lukewarm water and
add to first mixture when cool. Add 2 c. flour and beat with
electric mixer until smooth. Add 2 eggs and enough flour
(approx. 4 cups) to make a soft dough.

Knead for 5-7 minutes. Let rise until double (4-5 hours).
Punch down then let rise again.

Divide in half, then in thirds, and braid into two loaves. Bake
at 350 for 25 minutes. Brush with butter.




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