Butter Braid Bread Recipe

Homemade Butter Braid Recipe My Farmhouse Table

WEBMar 14, 2022 · Instructions. In a bowl, add the sour cream, sugar, butter, and salt. Microwave until butter melts (approx 45 seconds). Mix together. In a second bowl, …

Rating: 5/5(1)

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Swiss Braided Bread Little Broken

WEBApr 1, 2022 · Instructions. To make the dough: Add sugar, salt, and yeast to a large bowl. Heat the milk on the stove or in the microwave until warm …

1. In a small sauce pan, heat milk just until you see bubbles form around the edges (do not boil); remove from the heat. Stir in sugar, salt, and 2 tablespoons of butter; mix until butter has melted and sugar and salt has dissolved; set aside to cool until lukewarm.
2. In a large bowl, dissolve yeast in 2 tablespoons of lukewarm tap water. Stir in milk mixture but make sure it is lukewarm (to test – dip your finger and count to 10 without getting burnt).
3. To the same bowl, add the egg and half of the flour. Mix with a wooden spoon. Add the remaining flour and continue mixing as much as you can with the spoon until the the mixture begins to resemble a rough ball.
4. Using your hands, knead the dough inside the bowl for 10 minutes. If your bowl is not big enough, knead the dough on a lightly floured surface.

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Braided bread In Laura's Bakery

WEBNov 2, 2023 · Brush the dough with the egg, milk and salt mixture. Bake the bread for 40 minutes at 220°C (under and over heat) until it is done and golden brown. If necessary, …

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Homemade Pastry Dough (Shortcut Version) Sally's …

WEBOct 29, 2013 · Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips (3/4 – 1 inch wide each) along both sides. Fold strips over …

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1. To help guarantee success, I recommend reading through the recipe, watching the video tutorial, and reading the explanations below this recipe. (All answer many FAQs.) Do not use an electric mixer for this dough. It’s best if the dough is folded together with a wooden spoon or rubber spatula since it is so sticky. There is very minimal mixing required.
2. Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. If the surface doesn’t have bubbles on top or look foamy after 15 minutes (it should if the yeast isn’t expired), start over with a fresh packet of yeast. Whisk in remaining sugar, the milk, egg, and salt. Once these wet ingredients are mixed together, lightly cover and set the bowl aside as you work on the next step.
3. Cut the cold butter into 1/4 inch slices and add to a food processor or blender. Top with 2 and 1/2 cups flour. Pulse the mixture 12-15 times, until butter is crumbled into pea-size bits. See photo below for a visual. Using a food processor or blender is best for this dough. Keeping that in mind, if you don’t have one, you can use a pastry cutter to work in the butter.
4. Pour the flour mixture into the wet yeast mixture. Very gently fold everything together using a rubber spatula or wooden spoon. Fold *just until* the dry ingredients are moistened. The butter must remain in pieces and crumbles, which creates a flaky pastry. Turn the sticky dough out onto a large piece of plastic wrap, parchment paper, aluminum foil, or into any container you can tightly cover.

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