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
- 350 gr all purpose flour
- 120 ml warm water
- 80 ml instant nonfat dry milk
- 55 gr butter (cold)
- 60 ml water
- 14 gr sugar
- 3 gr salt
- 1 package dry yeast (active)
RAISIN BREAD: Prepare dough as directed for Egg Braid. Turn dough onto lightly floured surface and knead half 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
