Braided Bread

I have really begun to enjoy making bread from scratch and this lovely braid is quickly becoming my tried and true favorite for any meal. It goes well with anything from a Saturday night meal to an elegant spread for holidays or diner parties.

It is a versatile loaf since you can garnish with almost anything you like. I like poppy seed or sesame seed, but you can flavor it any way you like with garnish.

This loaf makes a great presentation on the table and I hope everyone enjoys!

Ingredients

1 packet (1/4 oz) active dry yeast

3/4 cup warm water (110 to 115 degrees)

1 cup warm 2% milk (110 to 115 degrees)

1/4 cup butter (1/2 stick) softened

2 tablespoons sugar

1 egg yolk (reserve egg white for egg wash)

1 1/2 teaspoons salt

4 to 4 1/2 cups all-purpose flour

1 egg white

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a firm dough.

Turn onto a floured surface and knead until smooth and elastic, about 608 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about one hour.

Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20 inch rope. Make sure the ropes are consistent from one end to the other in girth. Place ropes on a large greased baking sheet and braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes.

Combine egg white with 2 teaspoons water and brush dough. Garnish with whatever you like. Some suggestions are kosher salt, minced onion, poppy or sesame seeds.

Bake at 375 for 22-28 minutes or until golden brown. Remove from pan to wire rack to cool.

Enjoy!