A special-occasion braided bread. "Cooking time" includes both time for bread to rise and baking time.
Provided by echo echo
Categories Yeast Breads
Time 3h15m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the milk through the flour.
- Turn out on a floured board and knead until elastic and smooth.
- Let rise until doubled in size (2-2½ hrs).
- Punch down and knead briefly; divide in half.
- Shape each half into braids by rolling dough 3/4" thick, then cutting into 8" strips and shaping these into rounded strands.
- Braid strands.
- Decorate with raisins and brush with egg.
- Bake at 350° 25-30 minutes.
- Cover and cool on rack.
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Subhan Sadiq
[email protected]This is a great recipe for beginner bakers. It's easy to follow and the results are delicious.
Lobna Doll
[email protected]I love the unique flavor of this bread. It's a great way to use up leftover saffron.
Elfrida Ogbonachara
[email protected]This bread is so beautiful and delicious. It's perfect for a party or potluck.
CV Conchita frc
[email protected]I've made this bread several times now and it's always a success. It's a great recipe for special occasions.
Danish Haider
[email protected]I'm not a baker, but this recipe was easy to follow and the bread turned out great.
pemisire olawale
[email protected]This bread is a bit time-consuming to make, but it's worth it. It's so delicious and impressive.
Hichem Abdi
[email protected]I'm not usually a fan of saffron, but I really enjoyed this bread. The flavor is subtle and not overpowering.
Sk Bokul vai
[email protected]This is the best saffron bread I've ever had. It's so moist and flavorful.
Jay4
[email protected]I followed the recipe exactly and the bread turned out perfectly. It's so light and fluffy, and the saffron flavor is just right.
Bloom Winx
[email protected]This bread is amazing! The saffron gives it a unique and delicious flavor.
Mellow Vibes
[email protected]I've been making this recipe for years and it's always a hit! The saffron gives it such a beautiful color and flavor.