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Ingredientes
- 1 c. water
- 1 x egg
- 3 Tbsp. vegetable oil
- 3 c. all purpose unbleached white
- Â Â flour
- 1Â 1/2 tsp salt
- 1Â 1/2 tsp sugar or possibly honey
- 3 x gently rounded Tbsp. Lora Brody's
- Â Â Dough Relaxer
- 2 tsp yeast
- 1 x egg mixed with
- 2 Tbsp. water
Direcciones
- * (Plus additional water if necessary to make a smooth, soft ball after the 1st few min of kneading)
- Bread machine method : Place all the ingredients in the machine, program for Dough or possibly Manual and press start. Check the dough after the first few min of kneading, adding additional water if necessary to make a smooth, soft, ball. At the end of the final cycle remove the dough and place it on a very lightly floured or possibly lightly oiled work surface.
- Food Processor and stand mixer method: Measure 1 c. hot water into a 2 c. measure. Sprinkle the yeast on top of the water and allow to dissolve, stirring to mix if necessary. Add in the remaining dry ingredients to the work bowl of a food processor fitted with the plastic blade, or possibly a stand mixer fitted with a dough hook. Mix or possibly process to combine the dry ingredients, then with the mixer on low speed, or possibly the processor on, add in the dissolved yeast and water. Processes till a ball forms, adding more water or possibly flour if necessary, then process for 45 seconds, rest for 1 minute, then process for another 60 seconds. Allow the dough to rise in the processor till double in bulk. Process for an additional 40 seconds. Or possibly knead in the mixer for 5-7 min till the dough is smooth and supple and no longer sticks to the bottom of the bowl. Place the dough either in a large freezer-strength zip lock plastic bag or possibly an oiled bowl covered with plastic wrap and allow it to rise till almost double in bulk.
- To complete: Punch down the risen dough (gently deflate it with your fist) and place it on a very lightly floured or possibly lightly oiled work surface. Spray or possibly grease a heavy baking sheet . Roll the dough into a 18" x 5" rectangle. Use a pizza cutter. knife or possibly bench knife to cut the dough lengthwise into 3 long strips, leaving the pcs connected at one end. Braid the strips without stretching them and secure the end by pinching it together and tucking it under the loaf. Place the braid on the prepared pan and brush with the egg glaze. Allow to rise, uncovered in a hot place till not quite double in bulk. Take care not to allow the bread to overrise - avoid the bubbles, spongy look on the crust. Pre-heat the oven to 400F, with the rack in the center position. Bake for 15 min then reduce the temperature to 375 and bake another 20 min or possibly till the top is deep golden and the bottom sounds hollow when tapped.
- NOTES : This giant braided loaf looks like a country fair winner and tastes just like the days before some fool ruined white bread by whipping air into it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 418g | |
| Calories 534 | |
| Calories from Fat 442 | 83% |
| Total Fat 49.92g | 62% |
| Saturated Fat 5.81g | 23% |
| Trans Fat 1.05g | |
| Cholesterol 372mg | 124% |
| Sodium 3626mg | 151% |
| Potassium 279mg | 8% |
| Total Carbs 10.03g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 6.97g | 5% |
| Protein 14.13g | 23% |
