BRAIDED BREAD FROM OAMC EASY MIX YEAST DOUGH FOR 2
From Better Homes and Gardens. Of course you can double for larger families, or multiple days of bread. I will be making a cookbook of recipes that use this dough. For whole wheat version, substitute 1 cup whole wheat flour for 1 cup of the stirred in all-purpose flour. For cheese version, stir in 1 cup shredded cheddar or mozzarella cheese with the stirred-in flour.
Provided by Smirk
Categories Yeast Breads
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
- In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
- Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
- To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
- Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
- To make braided bread, use 1/4 of the above recipe.
- On a lightly floured surface divide bread dough into 3 portions. Roll each portion into a 12 inch rope. Line up the 3 ropes, 1 inch apart, on a greased baking sheet.
- Starting in the middle, loosely braid the ropes by bringing the left rope underneath the center rope, lay it down. Bring right rope under new center rope, lay it down. repeat braiding to end.
- On the other half, braid by bringing the outside ropes alternately over the center rope. Press ends together to seal. Tuck under.
- Cover braid and let rise in a warm place till nearly double (about 30 minutes).
- Bake in a 375 oven for 20 to 25 minutes for till golden brown and bread sounds hollow when tapped. Makes 1 loaf (12 slices).
Nutrition Facts : Calories 312.4, Fat 8.3, SaturatedFat 2.1, Cholesterol 31.8, Sodium 240.9, Carbohydrate 50.1, Fiber 1.8, Sugar 3.4, Protein 8.5
BRAIDED RANCH CHICKEN BREAD
This tangy bread braid is so quick and easy and will make your family's mouths water.
Provided by Amanda Pampered
Categories Bread Yeast Bread Recipes
Time 2h20m
Yield 6
Number Of Ingredients 11
Steps:
- Dissolve yeast in warm water and let sit for 10 minutes.
- Stir olive oil, garlic powder, oregano, basil, and onion salt into the yeast mixture. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well-floured surface and knead in remaining flour until dough is no longer sticky. Place dough into a well-oiled bowl and cover with a cloth. Let rise until doubled in size, about 1 hour.
- While the dough is rising, cut chicken into small chunks and place in a bowl. Add Parmesan cheese and ranch dressing mix and toss until chicken is well coated; set aside.
- Punch dough down and form into a tight ball. Allow dough to relax for a minute, then roll on a lightly floured surface into a large rectangle. Use a sharp knife or pizza cutter to cut small strips down each side of the rectangle.
- Scoop chicken mixture along the center of the dough between the cuts. Alternating back and forth, fold all dough strips over the chicken mixture as if you were braiding hair. Transfer to a lightly oiled baking pan and let rise for 15 to 20 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven until crust is golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 509.9 calories, Carbohydrate 59.7 g, Cholesterol 85.1 mg, Fat 10.5 g, Fiber 2.6 g, Protein 39.9 g, SaturatedFat 2.9 g, Sodium 1142.8 mg, Sugar 0.4 g
BRAIDED BREAD PACKET MIX RECIPE
Make and share this Braided Bread Packet Mix Recipe recipe from Food.com.
Provided by hollywall
Categories Breads
Time 1h25m
Yield 4 braided loaves, 4 serving(s)
Number Of Ingredients 6
Steps:
- set up containers of each ingredient and 20 sandwich baggies.
- beginning with 2 TB each of gluten and powered milk.
- follow with 1 TB each of brown sugar, lecithin, and dough conditioner (NOT hair conditioner which was the default spell checker i couldnt overide).
- finish with 1 teas kosher salt (or substitute with salt of your choice).
- twist top of bag to remove air and store in airtight container in cool place for up to 1 year.
- place contents of baggie in cuisanart food processor and add 3 cups of flour, leveled with knife. measure 1 1/2 scant cups water and add 1 teas yeast and 1 teas sugar, mix and add to dry ingredients. when dough forms ball and cleans side of container, process for 1 minute - turn into oiled tupperware, pinch into 4 equal pieces and roll into ropes, let rest 15 minutes. flatten into rectangles, spread with butter, cinnamon, brown sugar, walnuts/pecans, currents, raisins, craisins -.
- cut 8-10 evenly spaced slits (from long outer edge toward center) about 1-2 inches deep.
- alternating strips pull across and downwards over filling in center of rectangle, forming a braid.
- place on parchment or foil lined cookie sheet. spray plastic wrap with oil and lightly cover. let raise until puffy and doubled in size.
- bake at 350 for 25 minute.
Nutrition Facts : Calories 33, Fat 1.1, SaturatedFat 0.7, Cholesterol 3.9, Sodium 597.2, Carbohydrate 4.9, Sugar 4.9, Protein 1.1
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