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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.
|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.|