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Name: French Bread Braids
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: German
Ingredients: 5 cups All purpose flour; 1 tablespoon sugar; 3 teaspoons salt; 2 packages dry yeast; 2 cups water; 2 tablespoons shortening; 1 tablespoon water; 1 egg white

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INGREDIENTS

5 cups All purpose flour
1 tablespoon sugar
3 teaspoons salt
2 packages dry yeast
2 cups water
2 tablespoons shortening
1 tablespoon water
1 egg white

Serving

INSTRUCTIONS

Grease 2 cookie sheets. Lightly spoon four into measuring cup Level off In large bowl combine 3 cups four sugar salt and yeast mix well in small saucepan heat 2 cups water and shortening until very warm (120) Add warm liquid to flour mixture Blend at low speed until moistened Beat 3 minutes at medium speed By hand Stir in 1 1/2 cups to 2 1/4 cups flour to form a stiff dough

On floured surface knewd to 1/4 to 1/2 cup flour until dought is smooth and elastic about 8 minutes Place dough in greased bown cover loosely with plastic wrap and clowth towell Let rise in warm place (80) until light and double in size about 1 hour

Punch down dough several times to remove all air bubbles Divide dough in half Divide each half into 3 equal parts Roll each part into 14 inch rope: place 3 ropes side dy side on each greased cookie sheet Braid 3 ropes loosely from center to each end Pinch end together tcuk under to seal Repeat with tother 3 ropes of dough In small bowl coming 1 tablesopoon water and egg white Beat slightly Crefeully brush over loaves Cover loosely with greased platic wrap and cloth towell Let rise in warm place util light and ldubled in size About 20-30 minutes

Heat oven to 375 Unvoer dough Brush loaves aganin with egg white mixture Bake at 375 for 25 to 30 minutes or until golden brown Immediately remove form cooke sheet cool on wire racks

NOTES

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French Bread Braids

5 cups All purpose flour
1 tablespoon sugar
3 teaspoons salt
2 packages dry yeast
2 cups water
2 tablespoons shortening
1 tablespoon water
1 egg white

Grease 2 cookie sheets.  Lightly spoon four into measuring cup  Level off  In large bowl combine 3 cups four sugar salt and yeast  mix well in small saucepan heat 2 cups water and shortening until very warm (120)  Add warm liquid to flour mixture  Blend at low speed until moistened  Beat 3 minutes at medium speed  By hand  Stir in 1 1/2 cups to 2 1/4 cups flour to form a stiff dough

On floured surface  knewd to 1/4 to 1/2 cup flour until dought is smooth and elastic  about 8 minutes  Place dough in greased bown  cover loosely with plastic wrap and clowth towell Let rise in warm place  (80) until light and double in size about 1 hour

Punch down dough several times to remove all air bubbles  Divide dough in half  Divide each half into 3 equal parts Roll each part into 14 inch rope:  place 3 ropes side dy side on each greased cookie sheet  Braid 3 ropes loosely from center to each end Pinch end together  tcuk under to seal  Repeat with tother 3 ropes of dough In small bowl coming 1 tablesopoon water and egg white  Beat slightly  Crefeully brush over loaves  Cover loosely with greased platic wrap and cloth towell Let rise in warm place util light and ldubled in size  About 20-30 minutes

Heat oven to 375  Unvoer dough Brush loaves aganin with egg white mixture  Bake at 375 for 25 to 30 minutes or until golden brown  Immediately remove form cooke sheet  cool on wire racks

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Nutrition

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Serving Size: 1 Serving (1183g)
Recipe Makes: 1 Serving

Calories: 2473
Calories from Fat: 215 (9%)

Amt Per Serving		% DV

	Total Fat 23.9g	32 %
	Saturated Fat 7.9g	40 %
	Monounsaturated Fat 8.5g
	Polyunsanturated Fat 4.4g
Cholesterol 9.6mg		3 %
Sodium 3582.1mg		124 %
Potassium 1001.8mg		26 %
Total Carbohydrate 479.8g		141 %
	Dietary Fiber 19.8g	79 %
	Sugars, other 460.1g
Protein 73.2g		105 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 2473

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