February 10, 2020
"Braided bread that is excellent toasted or just sliced without toasting."
- Serving Size: 1 (66 g)
- Calories 149.2
- Total Fat - 4.4 g
- Saturated Fat - 1.2 g
- Cholesterol - 100.5 mg
- Sodium - 207.7 mg
- Total Carbohydrate - 20.9 g
- Dietary Fiber - 0.9 g
- Sugars - 2.1 g
- Protein - 6 g
- Calcium - 20.4 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Soften yeast in large bowl in warm water and let rest 5 minutes.
Add salt, sugar, and margarine.
Measure 1 tablespoon of the beaten eggs and reserve it in a small container.
Add remaining eggs and 1 cup of flour to the yeast mixture. Beat vigorously.
Add remaining 2 cups flour. Turn onto board floured with 3 tablespoons flour and knead dough till smooth and elastic--about 10 minutes.
Put dough in lightly greased bowl and cover. Let rise about 1½ hours or till doubled in bulk.
Punch down and divide into thirds.
Roll into 3 18"-long strips, using heel of hand.
Braid the strips loosely, tucking the ends under.
Place dough on lightly greased cookie sheet dusted with cornmeal.
Blend reserved beaten egg with 1 tsp. nonfat milk and brush carefully over the braid.
Add poppyseeds on top.
Let dough rise about 1½ hours or till not quite doubled in bulk.
Bake 1 hour or less or until done in preheated 350' F. oven. It might take less than an hour.
For a harder crust, put a pie tin filled with ½" boiling water in bottom rack of oven during baking.
Tips & Variations
No special items needed.