Ingredients
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4 3/4 - 5 3/4
-
1
-
3
-
2
-
2
-
2
-
1
-
1
-
-
-
-
-
-
-
Directions
Abby’s French Bread Braids,On the advice of her mother in law Abby got one essential cookbook. This recipe comes from this book, Pillsbury Complete Cook Book.
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Steps
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1
Done
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In a Bowl Combine 3 Cups Flour, Sugar, Salt and Yeast, Mix Well. |
|
2
Done
|
in a Small Sauce Pan Heat 2 Cups Water and Shortening Until Very Warm. |
|
3
Done
|
Add Warm Mixture to Flour Mixture, Blend on Low Speed Until Moistened and Then For 3 Min on Medium Speed. |
|
4
Done
|
by Hand Stir in an Additional 1 1/2 - 2 1/4 Cups Flour to Form a Stiff Dough. |
|
5
Done
|
on a Floured Surface, Knead 1/4 - 1/2 Cup Flour Until Dough Is Smooth and Elastic, About 8 Minute. |
|
6
Done
|
Place in a Greased Bowl, Cover Loosely With Greased Plastic Wrap and a Cloth Towel. Let Rise in a Warm Place Until Light and Doubled in Size, About 45-60 Min. |
|
7
Done
|
Grease a Large Cookie Sheet. Punch the Dough Down Several Times to Remove All Air Bubbles. Divide the Dough in Half and Then Divide Each Half Into 3 Equal Parts. |
|
8
Done
|
Roll Each Part Into a 14 Inch Rope. Braid the 3 Ropes, Sealing the Ends. Place on Greased Cookie Sheet. Repeat With Other Dough Half. |
|
9
Done
|
in a Small Bowl Combine 1 Tbsp Water and the Egg White, Beat Slightly. Carefully Brush Over the Loaves. Cover, Let Rise in a Warm Place Until Light and Doubled in Size, 20-30 Minute. |
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10
Done
|
Heat Over to 375. Uncover the Loaves, Brush Again With Egg White Mixture. Bake For 25-30 Min or Until Golden Brown. |
|
11
Done
|
Remove from Oven and Cool on Wire Racks. |
