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FREEZER BRIOCHE BRAID




Source of Recipe


WORKBASKET MAGAZINE


List of Ingredients




5 1/4 TO 6 1/4 C. UNSIFTED FLOUR
1/2 C. SUGAR
1/2 TSP. SALT
2 PKG. FLEISCHMANN'S ACTIVE DRY YEAST
1/2 C. MILK
1/2 C. WATER
2/3 C. MARGARINE
4 EGGS (AT ROOM TEMPERATURE)
1 TSP. LEMON EXTRACT
1 EGG WHITE
1 TBSP. SUGAR

Recipe



IN A LARGE BOWL THOROUGHLY MIX 1 CUP FLOUR, 1/2 CUP SUGAR, SALT AND UNDISSOLVED FLEISCHMANN'S ACTIVE YEAST.

COMBINE MILK, WATER AND MARGARINE IN A SAUCEPAN. HEAT OVER LOW HEAT UNTIL LIQUIDS ARE VERY WARM (120-130 F.) MARGARINE DOES NOT NEED TO MELT. GRADUALLY ADD TO DRY INGREDIENTS AND BEAT 2 MINUTES AT MEDIUM SPEED OF ELECTRIC MIXER, SCRAPING BOWL OCCASIONALLY. ADD EGGS, LEMON EXTRACT AND 1 CUP FLOUR. BEAT AT HIGH SPEED 2 MINUTES SCAPING BOWL OCCASIONALLY. STIR IN ENOUGH ADDITIONAL FLOUR TO MAKE A SOFT DOUGH. TURN OUT ONTO HIEVILY FLOURED BOARD; KNEAD LIGHTLY TO FORM A BALL. COVER WITH A TOWEL; LET REST 15 MINUTES.

DIVIDE DOUGH IN HALF. DIVIDE EACH HALF INTO 3 EQUAL PIECES. FORM EACH PIECE INTO A ROLL, 12 INCHES LONG. BRAID 3 ROLLS TOGETHER; PINCH ENDS TO SEAL. REPEAT WITH REMAINING 3 ROLLS. PLACE ON LARGE GREASED BAKING SHEET. COVER TIGHTLY WITH PLASTIC WRAP; FREEZE UNTIL FIRM. TRANSFER TO PLASTIC BAGS. KEEP FROZEN UP TO 4 WEEKS.

REMOVE FROM FREEZER; UNWRAP AND PLACE ON UNGREASED BAKING SHEETS. LET STAND COVERED LOOSELY WITH PLASTIC WRAP AT ROOM TEMPERATURE UNTIL FULLY THAWED, ABOUT 3 HOURS. LET RISE IN WARM PLACE, FREE FROM DRAFT, UNTIL DOUBLED IN BULK, ABOUT 1 HOUR AND 15 MINUTES.

COMBINE EGG WHITE AND REMAINING 1 TBSP. SUGAR; BRUSH MIXTURE ON BREAD. BAKE AT 350 ABOUT 25 MINUTES OR UNTIL DONE. REMOVE FROM BAKING SHEET AND COOL ON WIRE RACK. MAKES 2 CAKES.