Giant Cinnamon Braid-Third Place Winner-Best Bread 2007 Recipe
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Ingredients: |
Ingredients: 1 c milk, 1/2 c sugar, 1 tsp salt, 2 pkg. active dry yeast, 1/2 c
warm water, 5 c unsifted all-purpose flour, 1/2 c (1/4 lb.) butter or
margarine, melted and cooled to lukewarm, 3 eggs, slightly
beaten, 1 tsp. vanilla, 1 tsp. rum extract
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Directions: |
Directions: Scald milk and pour over sugar and salt in a large bowl.
Let cool to lukewarm. Blend yeast with water and let stand
until softened: add to milk and sugar mixture. Beat in 2 c flour
to make a smooth, thick batter. Cover and let stand in warm
place 45 min. or until light and foamy. Add butter and eggs.
Blend thoroughly. Stir in 1 1/2 cups remaining flour to make a
soft dough. Sprinkle last 1/2 c flour on board, then turn dough
out onto the floured board, cover and let stand 10 min. Knead
dough until it is smooth and satiny (takes about 8 min.) Place
in greased bowl, turn dough over the grease top. Cover and
let rise in a warm place until double in bulk, about 1hr.45min.
Punch down.
Set aside 1/3 dough for the top braid. Divide the remaining
dough into 3 equal portions. Roll each portion between hands
to form a strand 12 in. long and 1 1/4 in. in diameter. Mix 1/2 c
sugar and 1 tbsp. cinnamon on a large sheet of waxed paper.
Roll each strand of dough in the mixture to coat all sides.
Place the three strands on clean sheet of waxed paper, braid
together. Pinch ends together and tuck under. Place on
greased baking sheet. Repeat process to make smaller braid
with reserved dough, making three strands each 12 in. long
and 1 in. in diameter. Place on top of larger braid, pressing in
lightly. Cover and let rise until almost doubled in bulk, about 1
hr. 15min. Brush loaf with 1 egg yolk beaten with 1 tbsp.
water. Bake for approx. 45 min. or until pick inserted in center
comes out clean. Cover loosely with foil if top begins to get too
brown. Cool on wire rack. |
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