Greek Braid Bread

Greek Braid Bread

Ingredients:
3 1/2 cups sifted all purpose flour
3 tbsp. sugar
2 eggs, beaten
3/4 cup milk, at room temperature
1/4 cup warm water
1/4 cup butter, softened
1/4 tsp. salt
1 package dry yeast

Directions:
sesame seeds for topping
Lightly grease baking sheet. Dissolve yeast in warm water and 1 teaspoon of
the sugar in large mixing bowl. Set aside for 15 minutes. Yeast mixture should triple in
size.
Heat milk in saucepan but do not boil. Dissolve remaining sugar and salt in milk.
Add butter. Blend thoroughly. Stir milk mixture into yeast. Add half the beaten egg and
blend well. Add flour until stiff dough is formed. Mix with hands and knead thoroughly.
Form into ball and place in bowl. Set in warm place for 1 hour or until dough doubles
in size. Punch down and roll to 1/2 inch thickness. Cut into 1 inch strips. Take 3 strips
and pinch ends together. For variation, form into ring by bringing both pinched ends
together and tucking together. Place on baking sheet, leaving room between loaves
for expansion. Cover with tea towel and set in warm place to rise. Loaves should
double in size.
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
Preheat oven to 350F. Brush gently with remaining egg. Sprinkle with sesame
seeds. Bake for 25 minutes or until golden brown.
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