Wednesday, May 26, 2010

Bread Braid Instructions


All braids use ¼ dough recipe. Roll out dough into large rectangle. Make horizontal cuts on the long sides of the dough from the edge about 1/3 of the way across the rectangle. These cuts should be about 1 ½” apart. After cutting you should have the center third uncut with 1 ½” 'fingers' extending off of either side of the center third. Spread filling down the center. Braid by alternately folding left and right fingers over filling. Bake 25-30 minutes at 350 degrees.

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