Serves: 36
Total Calories: 52
1. In large bowl, combine 3 cups flour, sugar, salt and yeast mix well. In small saucepan, heat 2 cups water and shortening until very warm (120 to 130°F.). Add warm liquid to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 1 1/2 to 2 1/4 cups flour to form a stiff dough.
2. On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 8 minutes. Place dough in greased bowl cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
3. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Divide dough in half divide each half into 3 equal parts. Roll each part into
14-inch rope. Braid 3 ropes together seal ends. Place on greased cookie sheet. Repeat with other half of dough.
4. In small bowl, combine 1 tablespoon water and egg white beat slightly. Carefully brush over loaves. Cover let rise in warm place until light and doubled in size, 20 to 30 minutes.
5. Heat oven to 375°F. Uncover dough brush loaves again with egg white mixture. Bake at 375°F. for 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet cool on wire racks for 1 hour or until completely cooled.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 80 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 180 mg 8% * Total Carbohydrate: 16 g 5% * Dietary Fiber: 1 g 2% * Sugars: 1 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch or 1 Carbohydrate
See Cook's Note: Keep Rising Dough Covered, and Cook's Note: How to Braid Yeast Bread Dough
This French Bread Braids recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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