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Name: Freezer Broiche Braid
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 5 1/4 c Unsifted flour (up to 6-1/4); 2/3 c Margerine; 1/2 ts Salt; 2 pk Aftive dry yeast; 4 Eggs at room temperature; 1 Egg white; 1 tb Sugar; 1/2 c milk; 1/2 c Water; 1 ts Lemon extract; 1/2 c Sugar

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INGREDIENTS

5 1/4 c Unsifted flour (up to 6-1/4)
2/3 c Margerine
1/2 ts Salt
2 pk Aftive dry yeast
4 Eggs at room temperature
1 Egg white
1 tb Sugar
1/2 c milk
1/2 c Water
1 ts Lemon extract
1/2 c Sugar

Servings

INSTRUCTIONS

Workbasket Recipes: This issue (March, 1979) has a large article entitled "Bread: From Freezer To Oven". I thought the breads looked interesting, so I am posting them, but each is fairly long, and will probably have its own mailing. In a large bowl, thoroughly mix 1 cup flour, 1/2 cup sugar, salt and undissolved yeast. Combine milk, water and margarine in a saucepan. Heat over low heat until liquids are very warm. Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, lemon extract and 1 cup flour. Beat at high speed 2 minutes scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto heavily floured board; knead lightly to form ball. Cover with a towel; let rest 15 minutes. Divide dough in half. Divide each half into 3 equal pieces. Form each piece into a roll, 12 inches long. Braid 3 rolls together; pinch ends to seal. Repeat with remaining 3 rolls. Place on large greased baking sheet. Cover tightly with plastic wrap; freeze until firm. Transfer to plastic bags. Keep frozen up to 4 weeks. Remove from freezer; unwrap and place on ungreased baking sheets. Let stand covered loosely with plastic wrap at room temperature until fully thawed, about 3 hours. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour and 15 minutes. Combine egg white and remaining 1 tbs sugar; brush mixture on bread. Bake at 350 about 25 minutes or until done. Remove from baking sheet and cool on wire rack. Makes 2 braids. Posted to EAT-L Digest by Cecilia on Sep 14, 1997

NOTES

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Freezer Broiche Braid

5 1/4 c Unsifted flour (up to 6-1/4)
2/3 c Margerine
1/2 ts Salt
2 pk Aftive dry yeast
4 Eggs at room temperature
1 Egg white
1 tb Sugar
1/2 c milk
1/2 c Water
1 ts Lemon extract
1/2 c Sugar

Workbasket Recipes: This issue (March, 1979) has a large article entitled  "Bread: From Freezer To Oven". I thought the breads looked interesting, so  I am posting them, but each is fairly long, and will probably have its own  mailing.    In a large bowl, thoroughly mix 1 cup flour, 1/2 cup sugar, salt and  undissolved yeast.    Combine milk, water and margarine in a saucepan. Heat over low heat until  liquids are very warm. Margarine does not need to melt. Gradually add to  dry ingredients and beat 2 minutes at medium speed of electric mixer,  scraping bowl occasionally. Add eggs, lemon extract and 1 cup flour. Beat  at high speed 2 minutes scraping bowl occasionally. Stir in enough  additional flour to make a soft dough. Turn out onto heavily floured board;  knead lightly to form ball. Cover with a towel; let rest 15 minutes.    Divide dough in half. Divide each half into 3 equal pieces. Form each piece  into a roll, 12 inches long. Braid 3 rolls together; pinch ends to seal.  Repeat with remaining 3 rolls. Place on large greased baking sheet. Cover  tightly with plastic wrap; freeze until firm. Transfer to plastic bags.  Keep frozen up to 4 weeks.    Remove from freezer; unwrap and place on ungreased baking sheets. Let stand  covered loosely with plastic wrap at room temperature until fully thawed,  about 3 hours. Let rise in warm place, free from draft, until doubled in  bulk, about 1 hour and 15 minutes.    Combine egg white and remaining 1 tbs sugar; brush mixture on bread. Bake  at 350 about 25 minutes or until done. Remove from baking sheet and cool on  wire rack. Makes 2 braids.    Posted to EAT-L Digest  by Cecilia <elric01@IMPERIUM.NET> on Sep 14, 1997

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Nutrition

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Serving Size: 1 Serving (1620g)
Recipe Makes: 1 Servings

Calories: 3881
Calories from Fat: 2004 (52%)

Amt Per Serving		% DV

	Total Fat 222.7g	297 %
	Saturated Fat 55g	275 %
	Monounsaturated Fat 97.7g
	Polyunsanturated Fat 47.7g
Cholesterol 4232.4mg		1302 %
Sodium 1473.8mg		51 %
Potassium 1528.9mg		40 %
Total Carbohydrate 350.6g		103 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 349.9g
Protein 132.1g		189 %
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Calories per serving: 3881

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