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Triple Braid Bread
Recipe Courtesy North Dakota Wheat Commission

4 - 4 1/4 cups bread flour, divided
1 cup powdered sugar
1/3 cup non-fat dry milk
1 1/2 teaspoons salt
1 package active dry yeast
1 cup water
4 tablespoons butter or margarine
2 eggs, divided
1/3 cup chopped nuts
1 tablespoon brown sugar
1/2 cup raisins
1/2 cup chopped candied cherries
1 tablespoon water
1 1/2 tablespoons white sugar


In large bowl, combine 1 1/2 cups flour, powdered sugar, dry
milk, salt and yeast. Heat water and butter until very
warm (120 - 130 degrees F.). Add warm liquid and
1 whole egg and 1 yolk to flour mixture. With
an electric mixer at low speed blend ingredients until moistened; beat
3 minutes at medium speed. Stir in additional flour as
needed to form a stiff dough. On floured surface, knead
dough about 7 minutes until no longer sticky. Place in
large bowl that has been coated with non-stick spray. Cover
and let rise in warm place until doubled in size, about
1 hour.

Punch down; on a lightly floured surface roll into a
9 x 18-inch rectangle; divide lengthwise into 3 strips (3 x
18 inches). Sprinkle nuts and brown sugar down center of one
strip, raisins down center of one strip and cherries down center
of the third strip. Pinch edges together to seal in

fillings. On large baking sheet that has been coated with
non-stick spray, braid the 3 strips of filled dough. Start
in center of braid and work to the ends. Form
into a ring, firmly pressing ends together.

Cover, and let rise until
doubled, about 1 hour. Combine egg white and water and
brush over dough. Sprinkle with white sugar. Bake 30
- 35 minutes at 350 degrees F. until golden brown.

*Two 1-pound
loaves of frozen sweet dough may be substituted. Thaw until
dough is warm and bubbly.

Nutritional Information
Based on 15 servings, each provides 224 calories, 6 g protein,
40 g carbohydrates, 5 g fat, 36.9 mg cholesterol, .3
g fiber, 262 mg sodium.