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RECIPES/Breads
Slightly Sweet Swiss Braid
This is a DELICIOUS bread dough that makes a beautiful presentation because the dough is braided (like Challah, but smaller and sweeter).
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INGREDIENTS
1 1/4 cups milk, scalded
4 Tbsp butter
1/2 cup sugar
1 1/2 tsp salt
1 pkg dry yeast
1/4 cup warm water + 1 tsp sugar
4 1/2 cups flour
2 egg yolks + 1 tsp water
Instructions
Scald milk in saucepan. Remove from heat. Stir in butter, sugar, & salt while cooling.

Soften yeast in warm water and 1 tsp sugar; let proof. In Cuisinart food processor fitted with dough blade, put in flour. Once milk mixture is cooled to lukewarm, pulse into flour alternating with yeast/water until forms a sticky ball. Dump dough onto floured surface. Knead in 1 Tbsp flour (or slightly more as needed) to keep dough from sticking. Knead dough until "super satiny" (about 10 mins). Make into a ball and transfer to a greased (buttered) bowl, brushing surface of dough lightly with additional butter. Cover and let rise in a warm spot until double in bulk (1 1/2 to 2 hours).
Push down dough and divide in half. Divide each half into 3 equal parts. Keep covered. Roll each third into a 12" rope with one end larger than the other. Roll two other parts and braid the three ropes into one braid. Repeat with remaining 3 dough balls. Place both braids on a greased cookie sheet. Brush with egg yolk all over. Cover with saran wrap sprayed with cooking spray. Cover with dish towel and let rise until double in bulk (about 1 1/2 - 2 hours). Brush again with egg yolk, if necessary. Bake at 350 degrees in preheated oven for 20-25 mins (just until brown).
RECIPE FACTS

Servings: No serving information available

Nutritional information per serving

No nutrition information available

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