Grecian sweet egg braid

Yield: 48 Servings

Measure Ingredient
¾ cup 1% low-fat milk
3 \N Bay leaves
2 packs Dry yeast
2 teaspoons Sugar
1 cup Warm water, 105 to 115 degrees)
7½ cup Bread flour, divided
¾ cup Sugar
½ cup Margarine, softened
1½ teaspoon Salt
1 \N Egg
\N \N Vegetable cooking spray
¼ cup Apple juice
½ teaspoon Cornstarch
1 teaspoon Sesame seeds

Combine milk and bay leaves in a 2-cup glass meaure, and microwave at HIGH 2-½ minutes or until milk boils. Cover and let cool; discard bay leaves.

Dissolve yeast and 2 teaspoons sugar in warm water; and let stand 5 minutes.

Combine 2 cups flour, the remaining ¾ cup sugar, margarine, salt, and egg in a large bowl. Add the cooled milk and yeast mixture, and beat at medium speed of a mixer until blended. Gradually add 2 cups flour, and beat well.

Add 3 cups flour, stirring until a soft dough forms.

Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Combine apple juice and cornstarch in a small saucepan; bring to a boil over medium-high heat, and cook 1 minute, stirring constantly. Remove from heat; let cool completely.

Punch dough down, and turn out onto a lightly floured surface; let rest 5 minutes. Divide the dough into 6 equal portions, shaping each portion into a 20-inch rope. Place 3 ropes lengthwise on half of a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Repeat the procedure with remaining 3 ropes. Cover and let rise 1 hour or until doubled in bulk.

Uncover dough; gently brush loaves with apple juice mixture, and sprinkle with sesame seeds. Bake at 350 degrees for 30 minutes or until golden and the loaves sound hollow when tapped. Remove from pan; let cool on wire racks. Yield: 2 loaves, 24 servings per loaf.

Per serving: 113 Calories; 2g Fat (20% calories from fat); 3g Protein; 19g Carbohydrate; 4mg Cholesterol; 93mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 138 Posted to MC-Recipe Digest V1 #432 by igor@... on Jan 28, 1997.

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