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HOLIDAY
BRAID
_T
/ ¥othing is as festive as braided yeast loaves - rich with
raisins or studded with crunchy seeds.
Add ingredients
in the order listed. All ingredients
must be at room temperature.
1 I/4 teaspoons active dry yeast
2 % cups bread flour
1/4 teaspoon salt
1/a cup granulated sugar
1/2 cup raisins (optionaO
i tablespoon butter/margarine
1 large egg
3/4 cup plus 2 teaspoons water
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Press SELECT for Multi-Logic
Program. The Kneading
light will flash. Press VH or AM to program
2nd
Kneading
time of: 0 (1st Kneading and 1st Rising are
pre-programmed).
Press Multi-Logic
Program again.
The Rising light will flash. Press VH or AM to program
2nd Rising time of: 0. Repeat this step once again to
program
Baking time of: 0. Press Multi-Logic
Program
to lock in the new program
times. Press START. Dough
will be ready for hand shaping,
rising and baking
in
I hour and 15 minutes.
Place dough on a lightly floured surface. Divide dough
into thirds. Roll each portion
into a 14-inch rope.
Place ropes side-by-side
on a greased baking sheet.
Braid ropes and tuck ends under securely. Cover and
place in a warm draft-free spot to rise for 45 to 60
minutes
or until doubled in size.
Brush braid with egg white. Bake in preheated
375°F
oven for 25 to 30 minutes, until deep golden brown.
Whole Grain
Breads
Today's
consumer
demands and devours hearty, whole
grain
loaves which are high in healthy nutritional
fiber.
Whole grain flours are substantially
lower in gluten than
processed flours. As a result, they produce lower, denser,
drier loaves. Most of these breads benefit by the addition of
a little bread flour to boost the gluten and help dough rise.
The Bread Machine compensates
for the poor rising
power of whole grains by allowing you to pro-
gram longer rising
periods. Be sure to do
so for the recipes in
this chapter. If you
are a purist, whole
grain flour can be
substituted
for the
bread flour. Be pre-
pared, however, for
smaller loaves.
24
Whole GrainBreads i
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