Wednesday, April 15, 2015

Daisy Braid Bread Recipe

 If you want the perfect make-ahead, but still enjoy a hot bread recipe: you must try this Daisy Braid Bread. This has become one of my go-to breads for Sunday dinner. It's perfect because you can make the dough ahead of time, either in the morning or even the night before and refrigerate it. Then just stick it in the oven and serve it hot with dinner.
Daisy Braid Bread Recipe
I found the recipe over at It's Always Autumn. I tweaked it a bit to include wheat flour. If you want a white bread recipe, head over there and check it out.

Daisy Braid Bread Recipe

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Daisy Braid Bread Recipe 

1 1/2 c. warm water
2 T. yeast
1/2 c. sugar
1 t. salt
2 eggs
1/2 c. margarine, softened
3 c. bread flour
2-3 c. wheat flour
1 T. dough enhancer
1 T. vital wheat gluten

Combine water and yeast and let sit about 5 minutes until yeast is foamy. Mix all ingredients together in a kitchenaid, adding the flour as needed to form a dough. Knead 5 minutes. Let rest 20 minutes. Divide dough into 6 sections. Take 3 pieces and roll each out into a long "snake" Braid the pieces together and place the braid in a round cake pan. Place in fridge, covered for 2-48 hours.
Take directly from fridge and place in hot 350 oven for 25-35 minutes. Brush with butter.

Daisy Braid Bread Recipe
This makes two loaves. I usually bake them both at the same time. We eat one and freeze the other {after it's cooled} for another time. The day we want to eat it I pull it out in the morning and by dinner it's thawed and I just stick it in the oven for 5-10 minutes to re-heat.

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