Crusty white braids

Yield: 12 Servings

Measure Ingredient
4 -(up to)
4½ cup Unbleached flour
2 packs Yeast
2 cups Warm water
¼ cup Oil
2 tablespoons Sugar
1 tablespoon Salt

In large mixing bowl, combine 2 cups flour and yeast. Add water, oil, sugar and salt. Beat at low speed for ½ minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface; knead until smooth and elastic, 8-10 minutes. Shape into ball; place dough in greased bowl, turning once to grease surface. Cover and let rise until double, about 1½ hours. Punch dough down, divide into halves, then divide each half into thirds; shape into 6 balls. Cover and let rest 10 mins. Roll each ball into a 16-inch rope. Line up 3 ropes, about 1 inch apart, on greased baking sheet, and braid very loosely, beginning in the middle. Pinch ends together and tuck under. Let rise until double, about 40 mins. Bake at 375 for 30 minutes. Makes 2.

MRS DONALD DEARING (MARTHA)

HOLLY GROVE, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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