Braided Christmas Bread
12-12-2010, 10:15 AM
#1
Super Member
Thread Starter
Join Date: May 2009
Location: La Pine Oregon, USA
Posts: 5,907
This has been a family favorite for years. Looks like a lotta work, but if you have a breadmaker, work time is minimal!!!!
ENJOY!
FREEZER SWEET BREAD
(makes 3 braids)
5 ½ TO 6 ½ cups unsifted flour
¾ cup sugar
1 tsp salt
3 pkgs active dry yeast
½ cup (1 stick) soft margarine
1 cup VERY warm tap water (120 to 130 deg)
3 eggs (room temperature)
Prepare desired filling.
In a large bowl thoroughly mix 1 2/4 cups flour, sugar, salt and yeast. Add margarine.
Gradually add tap water to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and ¼ cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn onto lightly floured board; knead until smooth and elastic, about 8-10 minutes.
NOTE: Bread maker -- dump all in and use the dough setting J
Divide dough into 3 equal pieces. Roll one pice into a 12x7 inch rectangle. Transfer to greased baking sheet. Starting at a short side, spread filling down the middle - filling in down middle third of the rectangle. Cut 1-inch wide strips along both sides of filling cutting from outer edge toward filling. (not too close!) Fold strips at an angle across filling, alternating from side to side (braid).
Cover tightly with plastic wrap; place in freezer. Repeat with remaining pieces of dough.
When firm, remove from baking sheet and wrap each with plastic wrap and alum. Foil. Keep frozen up to 3 weeks.
When ready to BAKE
Remove from freezer, unwrap and place on ungreased baking sheets. Let stand covered loosely with plastic wrap at room temp until fully thawed, about 2 hours. Let rise in warm place, free from draft until more than double in bulk, about 1 ½ hours (total time -- 3 ½ hours approx)
Bake at 375 deg for 20-25 minutes or until nicely brown and makes a hollow sound when thumped.
Remove from baking sheet and cool on wire rack. When cool, drizzle with a glaze of powdered sugar, butter and vanilla.
BLACKBERRY FILLING
(this is enough for 4 braids)
4 cups berries
1 tbsp lemon juice
1 cups sugar
½ cup corn starch
Drizzle berries with lemon juice. Mix sugar and corn starch together then gently stir into berries.
Microwave on high for 8-9 minutes, stirring twice. Let cool completely before using.
CHERRY FILLING
Same as above --- only do NOT use lemon juice. (Almond flavoring is always good with cherries)
CANNED CHERRY PIE FILLING
Open can….use -- 2 cans will do 3 braids
WALNUT FILLING
Makes enough for 3 braids
Blend together:
2 ¼ cups walnuts
6 tbsp sugar
9 TBSP melted margarine
¾ tsp vanilla
SWEET CREAM CHEESE FILLING
8 ounces softened cream cheese
1/3 cup granulated sugar
¼ tsp. almond or vanilla extract
Mix all ingredients together until well blended.
NOTE: I have been known to combine the cream cheese fillings with the berry fillings…YUMMMY!
ENJOY!
FREEZER SWEET BREAD
(makes 3 braids)
5 ½ TO 6 ½ cups unsifted flour
¾ cup sugar
1 tsp salt
3 pkgs active dry yeast
½ cup (1 stick) soft margarine
1 cup VERY warm tap water (120 to 130 deg)
3 eggs (room temperature)
Prepare desired filling.
In a large bowl thoroughly mix 1 2/4 cups flour, sugar, salt and yeast. Add margarine.
Gradually add tap water to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and ¼ cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn onto lightly floured board; knead until smooth and elastic, about 8-10 minutes.
NOTE: Bread maker -- dump all in and use the dough setting J
Divide dough into 3 equal pieces. Roll one pice into a 12x7 inch rectangle. Transfer to greased baking sheet. Starting at a short side, spread filling down the middle - filling in down middle third of the rectangle. Cut 1-inch wide strips along both sides of filling cutting from outer edge toward filling. (not too close!) Fold strips at an angle across filling, alternating from side to side (braid).
Cover tightly with plastic wrap; place in freezer. Repeat with remaining pieces of dough.
When firm, remove from baking sheet and wrap each with plastic wrap and alum. Foil. Keep frozen up to 3 weeks.
When ready to BAKE
Remove from freezer, unwrap and place on ungreased baking sheets. Let stand covered loosely with plastic wrap at room temp until fully thawed, about 2 hours. Let rise in warm place, free from draft until more than double in bulk, about 1 ½ hours (total time -- 3 ½ hours approx)
Bake at 375 deg for 20-25 minutes or until nicely brown and makes a hollow sound when thumped.
Remove from baking sheet and cool on wire rack. When cool, drizzle with a glaze of powdered sugar, butter and vanilla.
BLACKBERRY FILLING
(this is enough for 4 braids)
4 cups berries
1 tbsp lemon juice
1 cups sugar
½ cup corn starch
Drizzle berries with lemon juice. Mix sugar and corn starch together then gently stir into berries.
Microwave on high for 8-9 minutes, stirring twice. Let cool completely before using.
CHERRY FILLING
Same as above --- only do NOT use lemon juice. (Almond flavoring is always good with cherries)
CANNED CHERRY PIE FILLING
Open can….use -- 2 cans will do 3 braids
WALNUT FILLING
Makes enough for 3 braids
Blend together:
2 ¼ cups walnuts
6 tbsp sugar
9 TBSP melted margarine
¾ tsp vanilla
SWEET CREAM CHEESE FILLING
8 ounces softened cream cheese
1/3 cup granulated sugar
¼ tsp. almond or vanilla extract
Mix all ingredients together until well blended.
NOTE: I have been known to combine the cream cheese fillings with the berry fillings…YUMMMY!
12-12-2010, 11:37 AM
#4
Junior Member
Join Date: Jul 2010
Posts: 210
I wish I had had a video camera whle my mother - in- law was still alive. She made such beautiful bread braids and to watch her braid them was a sight to behold. She also knew how to mix her dough so it 'felt' just right. Her braids were a work of art. That is just ONE of the reasons we miss her..
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