Ingredients
- 40 times
- 18 lon braid the strands loosely (inches together)
- 3 equal par shape a strand about (into)
- 2 1/2 loaf (pan)
- 2 eggs
- 2 eggs through feed tube (beaten)
- 1 egg
- 1 loaf combine
- 2 3/4 c all purpose flour
- 1/2 cup warm water
- 3/8 c instant nonfat dry milk
- 1/4 c butter (cold)
- 1/4 cup water
- 1 tb sugar
- 1 ts salt
- 1 package dry yeast (active)
RAISIN BREAD: Prepare dough as directed for Egg Braid. Turn dough onto lightly floured surface and knead 1/2 cup dark raisins into the dough. Continue as directed for Egg Braid, eliminating sesame or poppy seeds. Food Processor Bread Book From the collection of Jim Vorheis
