Braided Loaf

This recipe uses the Basic Roll Dough.

braided loaf - using basic roll dough recipe

I made this to have with dinner tonight but I’m not sure we’re going to have much left!  Jonas and I couldn’t resist trying the bread with our lunch and it was scrumptious!  My loaf isn’t very pretty – I have 2 boys and my hair is not long enough to braid so I’m not used to braiding.  But it tastes wonderful and that’s all that matters!

1 recipe Basic Roll Dough

1 egg white

1 T. water

Divide dough into thirds.  Shape each third into a 12-inch rope.  Place ropes on a greased baking sheet (do not stretch) and pinch ends together at one end to seal.  Braid ropes and pinch ends to seal.  Cover and let rise in a warm place (85 degrees), free from drafts, about 30 minutes or until doubled in bulk.  Combine egg white and water and beat until frothy. Gently brush over loaf.  Bake at 350 degrees for 25 to 30 minutes or until bread sounds hollow when tapped.

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Cheese Crescents

This recipe uses the Basic Roll Dough.

1/2 recipe Basic Roll Dough

2 T. butter or margarine, melted

1/4 c. grated parmesan cheese

butter or margarine, melted

Roll dough into a 12 inch circle on a lightly floured surface.  Brush with 2 T. melted butter or margarine and sprinkle with parmesan cheese.  Cut into 12 wedges.  Roll each wedge tightly, beginning at the wide end.  Seal points and place rolls on greased baking sheet.  Cover rolls and let rise in a warm place (85 degrees) free from drafts, about 30 minutes or until doubled in bulk.  Bake at 400 degrees for 8 to 10 minutes or until browned.  Brush rolls with melted butter or margarine.

yield: 1 dozen

Cinnamon Loaf

This recipe uses the Basic Roll Dough.

1/2 recipe Basic Roll Dough

2 T. butter or margarine, melted

1 T. plus 1 tsp. sugar

1 tsp. ground cinnamon

1/3 c. raisins

1 c. powdered sugar

1 to 1 1/2 T. milk

1/4 c. chopped pecans

Roll dough into a 15×7 inch rectangle on a lightly floured surface.  Brush with melted butter.  Combine sugar and cinnamon and sprinkle over the dough.  Roll up jelly roll fashion, starting at the narrow edge.  Pinch seams and ends together.  Place roll, seam side down, in a greased 8 1/2 x 4 1/2 x 3 inch loaf pan.  Cover and let rise in a warm place (85 degrees) free from drafts, 40 minutes or until doubled in bulk.  Bake at 350 degree for 25 to 30 minutes.  Let cool.  Combine powdered sugar and milk.  Drizzle over loaf and sprinkle with pecans.