Pantry Secrets Bread Recipe
This is the one Jessie discovered that makes the yummy Raspberry Braid and so many other great things
Dissolve together - and let foam (if you want to).
4 c. warm water
3 rounded Tbs. SAF instant yeast
1 Tbs. sugar
Add:
1 Tbs. salt
½ c. sugar
1/4 C Vital wheat gluten (mom adds this - it's not in the original recipe)
10½ c. bread flour (Mom does 6 whole wheat, and mix with beaters, then add about 3 white bread flour with the hook. About 8-10 C total).
3 Tbs. soy lecithin (Mom and Jessie use oil instead).
Knead for 5 min. until thoroughly mixed. Dough will be very sticky. Spray clean counter and pans with non-stick cooking spray. Shape loaves (4), Braids (4), Rolls, or Bread sticks. (Mom does 3 loaves about 1.5lbs each and a little loaf leftover). Let raise 25 minutes. Bake at 350º for 25 min (15-18 min. for rolls and bread sticks.)
To make a bread braid:
Roll dough to the size of a cookie sheet. Place dough on sheet, stretch to fit if needed. Cut down each side in about 3 inches and one inch apart, leaving about 3 inches down the middle. Put filling down the middle
And criss-cross to create braid effect beginning at the top.
Cream Cheese Fruit Braid Filling
4 oz. softened cream cheese
½ c. powdered sugar
½ tsp. vanilla
Sprinkle fresh or frozen fruit or pie filling over cream cheese filling.
Frost while warm (2 c. powdered sugar, ¼ c. soft butter, ½ tsp. vanilla, and 2 Tbs. water.)
Beef Enchilada Braid Filling Southwest Chicken Braid Filling
1½ lbs. cooked lean ground beef ½ c. corn
1 pkg. taco seasoning mix ½ c. black beans
2 c. cheddar cheese 1 can green chilies
1 can chopped olives ½ c. salsa
½ c. enchilada sauce 1 c. cheddar cheese
¼ c. onion
Stuffed Steak Braid Filling ½ can cream of chicken soup
Sauté 1½ Tbs. taco seasoning
1 c. green pepper *sauce ½ can cream of chicken
½ c. onion soup and ½ c. salsa warmed
2 Tbs. butter
Add
1 lb. thinly sliced steak (cook thoroughly)
Add
3 Tbs. Worcestershire sauce
½ tsp. pepper
Spread over middle of braid and sprinkle with 1 c. mozzarella cheese