Crusty White Braids
Crusty White Braids is an moderately easy dinner. Made with 4 to 4 1/2 c. unbleached flour, 2 tbsp. active dry yeast, 2 c. warm-hot water (but not too hot; you'll kill the yeast!), 1/4 c. canola oil and 2 tbsp. white sugar, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
In a large mixing bowl, combine 2 cups of the unbleached flour and the yeast.
Add sugar and salt to dry mixture.
Add water and the canola oil.
Beat at low speed of electric mixer for 1/2 minute, scraping the sides of the bowl constantly with the mixer.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a moderately stiff dough.
Turn out onto lightly floured surface; knead the dough until smooth and elastic, about 8 to 10 minutes.
Get your hands, elbows and shoulders into it.
You will feel it change consistency after 5+ minutes.
Keep kneading until it is quite pliable.
Turn out onto a lightly floured surface; knead the dough until smooth and elastic, perhaps another 8 to 10 minutes.
Take your time; knead before an open window so you can take on a Ferdinand the Bull outlook to the gentleness of all of life around you.
Shape the dough into a ball.
Place dough in a greased bowl, turning once to grease entire surface.
π· Perfect Pairings
Complete your meal with these
/222415-manhattan-cocktail-mfs-1-5236903c1c7c4078b3394192862ef820.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment