Braided Bread

It's called "Pantry Secrets Bread Recipe" -- one Katie's family uses for desserts, main courses, and probably everything in between.  It's versatile, and I've liked anything I've seen in it so far.

From the kitchen of:  Katie, via her family

**RECIPE FOR 2 BREAD BRAIDS**

DISSOLVE TOGETHER:

• 2 C warm water

• 1 1/2 rounded Tbs. SAF instant yeast

• 1/2 Tbs. sugar

ADD:

• 1/2 Tbs. Salt

• 1/4 C Sugar

• 5 1/4 C Bread flour

• 3 Tbs. Oil

INSTRUCTIONS:

1. Knead for 5 minutes, until thoroughly mixed (The Bosch works well).  Dough will be very sticky (although, it does come off of the edges of the Bosch while mixing).

1. Spray clean counter and large cookie sheets with non-stick cooking spray.

2. Roll out into cookie sheet sized pieces of dough, and transfer to the pans.  Try to stretch them to pan-sized rectangles.

3. Cut the long edges into approx. 1 inch strips, leaving a 4-5 inch center strip (like this):

1. At some point, you should probably let it raise a bit.  The recipe says to for 25 minutes.  By the time that I get it assembled and the filling done, I figure it's raised enough.  Honestly, we haven't really raised them, and they've been fine.

2. Put filling down the middle (see below for filling recipes)

3. Criss-Cross to create the braid effect (Click on the photo).

1. Bake @ 350 for 25 minutes.  

   • If you're cooking both braids at once on different pans (that's what we do) then switch their places (top to bottom, bottom to top) half way through.

FILLINGS:

• Barbecue Chicken

• Fruit and Cream Cheese

• Ham (or bacon) and Cheese

• Pizza Toppings

MAKES: 2 braids