French Twist Bread

French Twist Bread

Ingredients:
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
1 cup warm water (105° to 115°F)
2 teaspoons sugar
3 cups all-purpose flour
1 teaspoon salt

Directions:
IN A LARGE BOWL, sprinkle the yeast over the warm water, stir, and add the sugar. Let
stand until the yeast foams, 5 minutes. Add 1½ cups of the flour and the salt. Stir until
the batter is smooth. Stir in enough of the remaining flour to make a soft dough.
Turn the dough out onto a floured surface. Knead until smooth and elastic, about 10
minutes, adding enough flour to keep the dough from sticking to your hands. Cover and
let rise for 15 minutes.
Divide the dough in half, shaping each portion into a ball. Cover with plastic wrap
and let rest 30 minutes. Roll each ball into a 15"-long rope.
Twist the ropes together, stretching into an 18" long twisted loaf. Pinch the ends to
seal. Place diagonally on a baking sheet coated with cooking spray. Let rise,
uncovered, in a warm place until doubled in bulk, about 45 minutes.
Meanwhile, preheat the oven to 400°F.
Spray the dough lightly with water. Bake the bread for 10 minutes and spray again
with water. Bake until lightly browned, about 10 minutes longer. Transfer to a rack to
cool.
soup
SCANDINAVIAN FRUIT SOUP
COMPOTES OF DRIED FRUIT ARE CLASSIC HOLIDAY DESSERTS IN SCANDINAVIA AND OTHER
EUROPEAN COUNTRIES. IF IT ISN’T SERVED OVER CREAMY COOKED RICE, THIS IS SERVED
WITH A TOPPING OF WHIPPED CREAM, SOUR CREAM, OR HEAVY POURING CREAM. NOT TOO
SWEET, THE SOUP IS SOMETIMES SERVED FOR BRUNCH OR A LIGHT LUNCH OR AS THE MAIN
COURSE ON CHRISTMAS EVE.
Makes 8 to 10 servings