Cooks Note How To Braid Yeast Bread Dough Recipes

A SIMPLE BRAIDED BREAD

Steps:

• Thaw frozen bread until it can be cut in half (lengthwise) with a sharp knife, but has not started to rise.
• Take the halves and roll them out to about 16 inches in length and about 1 inch in diameter. The length and width are not that important, but they should all be the same length and width.
• Braid 3 of the halves together to make 2 loaves. Tuck the ends under so they will stay together and not burn.
• Place the loaves on a baking sheet that has been sprayed with non-stick spray and coated with corn meal. The corn meal is not necessary but addes that homemade look.
• Brush the egg wash on the bread and sprinkle with the poppy or sesame seeds.
• Let rise until double in size (Appr. 45 min.).
• Preheat oven to 375 degrees.
• Place loaves in the center of the oven and bake for 25-30 minutes or until the bread tapped sounds hollow. Option--at the end of 15 minutes turn the bread around. This insures even browning.
• Remove the bread from the baking sheet and cool on a wire rack.
• Note: I make this bread at Christmas time and give them to friends along with homemade cookies and candy.

COOK'S NOTE: HOW TO SHAPE DINNER ROLLS

Steps:

• Pan Rolls: Lightly grease 13 3 9-inch pan. Using half of dough, divide into 16 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in greased pan. Cover let rise in warm place until light and doubled in size, 20 to 30 minutes.Yield: 16 rollsBowknot Rolls: Lightly grease cookie sheets. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into a 9-inch rope. Tie each into a loose knot. Place 2 to 3 inches apart on greased cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. Yield: 16 rollsCloverleaf Rolls: Lightly grease 12 muffin cups. Using half of dough, divide dough into 12 equal pieces divide each into thirds. Shape each into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each greased muffin cup. After rising, bake 14 to 18 minutes or until golden brown. Yield: 12 rollsCrescent Rolls: Lightly grease cookie sheets. Using half of dough, divide dough in half again shape each half into a ball. On lightly floured surface, roll each ball into a 12-inch round. Spread each with 1 tablespoon softened margarine or butter. Cut each round into 12 wedges. Beginning at wide end of wedge, roll toward point. Place, point side down, 2 to 3 inches apart on greased cookie sheets. Curve ends to form a crescent shape. After rising, bake 12 to 15 minutes or until golden brown. Yield: 24 rollsCrown Rolls: Lightly grease 12 muffin cups. Using half of dough, divide dough into 12 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place 1 ball, smooth side up, in each greased muffin cup. Using kitchen scissors dipped in flour, cut balls of dough into quarters almost to bottom. After rising, bake 14 to 18 minutes or until golden brown.Yield: 12 rolls

BRAIDED EGG BREAD

Steps:

• In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

BRAIDED BREAD

Steps:

• In a bowl, combine 5 cups flour, yeast, sugar and salt. Heat water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed. Separate one egg; refrigerate the egg white. Add egg yolk and remaining eggs to yeast mixture; beat until smooth. Add enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Divide each portion into thirds; shape each into a rope about 18 in. long. Sprinkle two greased baking sheets with cornmeal; place three ropes on each baking sheet and braid. Pinch ends firmly and tuck under. Cover and let rise until nearly doubled, about 45 minutes., Beat cold water and reserved egg white; brush over the dough. Sprinkle with sesame or poppy seeds. Bake at 375° for 18-20 minutes or until lightly browned. Remove from pans to wire racks.

COOK'S NOTE: HOW TO BRAID YEAST BREAD DOUGH

Steps:

• On a lightly floured surface, divide the dough into 3 equal parts. Roll each part into a rope the length called for in the recipe. Place the ropes lengthwise on a greased cookie sheet.From the center, braid the ropes loosely to each end. To seal the ends, pinch them together and tuck them under the loaf. Let the bread rise and bake as directed in the recipe.

COOK'S NOTE: HOW TO SHAPE FOCACCIA

Steps:

• Using greased or floured hands or rolling pin, roll or press kneaded dough into a 12-inch round on a greased cookie sheet. Press or roll from the center of the dough to the outside. Let rise as directed in the recipe.With your fingers or the handle of a wooden spoon, poke indentations in the dough at 1-inch intervals. The indentations allow the olive oil and herb topping to penetrate the dough. Sprinkle herbs evenly over the dough.

COOK'S NOTE: HOW TO BRAID YEAST BREAD DOUGH

Steps:

• On a lightly floured surface, divide the dough into 3 equal parts. Roll each part into a rope the length called for in the recipe. Place the ropes lengthwise on a greased cookie sheet.From the center, braid the ropes loosely to each end. To seal the ends, pinch them together and tuck them under the loaf. Let the bread rise and bake as directed in the recipe.