In a 2-cup liquid measure, dissolve 2 teaspoons sugar and yeast in warm water. let stand until foamy, about 5 minutes.
Insert the dough blade in the work bowl of the food processor and add flour, remaining sugar and salt. Pulse to combine, about 2-3 times.
Add cold water, melted butter and egg to yeast mixture. With machine running, add liquid through small feed tube i na steady stream as fast as the flour absorbs it. Once dough forms a ball continue processing for 45 seconds to knead dough. Place dough in a floured plastic food storage bag and seal. Let rise i na warm place until doubled in size, about 1 to 1 1/2 hours.
Place dough on a lightly floured surface and punch down. Divide dough into 3 equal pieces. Use your hands to roll each piece into a cylinder about 1 1/2 x 14 inches. Place the cylinders side by side on a baking sheet coated with cooking spray. Braid loosely from one end. Gently pull and taper each end to a point, then pinch and truck under loaf. Cover with plastic wrap coated with cooking spray and let rise until doubled in size, about 45 minutes. Preheat oven to 375' for 15 minutes before baking.
Prepare egg glaze by combining egg with water; brush over braid. Bake in lower third of preheated oven for 20 minutes. Lower temperature to 350' and bake until loaf is browned and sounds hollow when tapped, about 10 minutes. Cool on wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (81g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 74 (34%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 60.3mg||19 %|
|Sodium 524.9mg||18 %|
|Potassium 83.3mg||2 %|
|Total Carbohydrate 30g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 28.8g|
|Protein 5.6g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 218
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