Saturday, November 29, 2014

Daisy Braid Bread

This is a braided sweet bread by Cyndi Ingle who has been making it for 38 years at this point.

November 24, 2010 at 9:15pm

6 cups flour
2 ¼ oz. pkgs. dry yeast
1/2 cup sugar
1 1/2 tsp salt
1/2 cup margarine (1 cube), softened at room temp
1 1/2 cups very hot tap water
2 eggs, at room temperature
vegetable oil
2 aluminum pie pans

1. Combine 2 cups flour, yeast, sugar and salt in large bowl. Stir well and add soft margarine. Add hot tap water all at once. Beat with mixer at medium speed for 2 minutes.
2. Add eggs and 1 cup more flour. Beat with mixer at high speed for 1 minute.
3. Stir in remaining flour with a wooden spoon. Turn out on floured board in a ball. Knead 5-10 minutes or until smooth and elastic.
4. Cover with plastic wrap and a towel and let rest 15-20 minutes. Punch down. Divide dough in half.
5. Roll each half into a long rectangle. Cut each into 3 strips. Pinch the edges of the strips together to make ropes. Braid and turn the ends of the braid together, joining them and pinching dough to make a round daisy shape.
6. Oil pie pans. Place round loaf in each pan and brush oil on top of loaf. Cover loosely with plastic wrap. Refrigerate the dough overnight (can befrom 2 hours to 48 hours).
7. Take bread out of refrigerator and let sit while you preheat the oven. Bake at 375° for 30 to 35 minutes. Bake it on the next to the lowest rack in your oven. I always check the bread at 30 minutes and look at the bottom of the loaf to be sure it is all brown and not doughy looking (my oven always takes 35 minutes). Remove the bread from the oven and rub the top with margarine all over. Cool on a rack. 
Makes 2 loaves.

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