Best 5 Abbys French Bread Braids Recipes

APACHE FRY BREAD

Steps:

• Mix flour, baking powder, and salt together in a large bowl. Slowly add in the water, a little at a time, using a fork to blend until the mixture forms into dough. Knead the dough until all the lumps are gone about 5 minutes. Cover with plastic wrap and let the dough rest about 1 hour.
• Meanwhile, melt the lard in a Dutch oven over high heat. When it just begins to smoke, drop a small piece of dough into the oil. If it quickly rises to the top, the oil is hot enough to begin frying.
• Take a piece of dough and roll it into a golf ball-sized ball. Stretch the dough into a disk-like shape as you would a pizza dough. When you have a piece ready to go, carefully place the dough into the oil and let it brown on 1 side about 1 1/2 minutes and then turn it over to brown the other side for another 1 1/2 minutes. Remove the fry bread from the oil and let it drain on paper towels until cool. Enjoy fry bread by sprinkling it with chili, honey, or powdered sugar.

FRENCH BREAD BRAIDS

Steps:

• 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. 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 warp and cloth towel. Let rise in warm place (80 to 85 F.) until light and doubled in size, 45 to 60 minutes. 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. In small bowl, combine 1 tablespoon and egg white, beat sightly. Carefully brush over loaves. Cover, let rise in warm place until light and doubled in size, 20 to 30 minutes. 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.

GARLIC-HERB BRAID

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Cover and let rest for 10 minutes., Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 minutes., Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

BRAIDED FRENCH LOAF

Steps:

• Heat oven to 350°F. Spray braided loaf pan with cooking spray. Remove dough from cans. Completely unroll 1 can of dough; wrap around second loaf and press edges to seal. Place loaf, seam side up, in pan.
• Bake 32 to 36 minutes or until golden brown. Remove from pan to cooling rack, placing braid side up. Sprinkle Parmesan cheese over top of loaf. Cool completely, about 30 minutes.

FRENCH BREAD BRAIDS

Steps:

• 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 CarbohydrateSee Cook's Note: Keep Rising Dough Covered, and Cook's Note: How to Braid Yeast Bread Dough