Braided Sweet Bread

Braided Sweet Bread The Extruded Noodle 026aA beautiful fragrant loaf infused with lemon and cardamom.  Braided Sweet Bread is an Easter tradition at our house, and it also makes the most wonderful French Toast!  Give it a try, it’s as easy as braiding your hair!

In a small saucepan, whisk together the following ingredients over low heat.   Continue stirring just until the sugar has dissolved, about 5 minutes.  Do not boil.  Set aside to cool.

  • 1-1/3 cups 1% milk
  • 1/2 cup sugar
  • 2 tbsp. unsalted butter
  • 1/2 tsp. powdered lemon peel
  • 1/2 tsp. powdered cardamom
  • 1/2 tsp. salt

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Whisk together 4-1/2 cups bread flour and 2-1/4 tsp. active dry yeast.  When the milk mixture has cooled to room temperature, combine it with the flour, yeast and one beaten egg.  Knead the dough on speed 2 for 5 minutes.  It will be smooth and supple.

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Transfer the dough to an oiled bowl, turning to coat.

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Cover with plastic wrap and let it rise for 1 to 1-1/2 hours.

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When the dough has doubled, divide it into 3 equal portions.  Gently roll each portion into a long rope, about 20″ long and 1-1/2″ wide.  Lay the ropes side by side on a cutting board.  Now braid the dough, and tuck the ends underneath.

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Transfer the braid to a baking sheet coated with cooking spray, or use a non-stick baking mat.  Cover the braid with plastic wrap and allow it to rise for another 30 minutes.  Meanwhile, preheat the oven to 375º.  Just before baking, whisk together 1 tbsp. of egg white with a little water.  Brush over the entire loaf and bake on the middle rack for 25 minutes.

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Just look at that oven spring!  Transfer the loaf to a rack and cool completely.

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This large beautiful loaf will feed a crowd!  Did I mention that it makes great French toast?

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The crumb!

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 The Extruded Noodle ©

joycebug

 

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One Response to Braided Sweet Bread

  1. Pingback: Apple French Toast Bread Pudding Casserole | The Extruded Noodle

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