Braided Bread

Ingredients

• sponge (prepared as directed)
• dough (prepared as directed)
• 1 egg (for brushing)

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Set the sponge and make the dough as directed.

2. When the dough has doubled in size, knead and divide it into six equal parts.

3. Roll each piece into a long rope, about 1 inch in diameter.

4. Braid the six strands into two loose, three-strand braids and pinch the ends to secure them.

5. Let the braids rise for 1 hour.

6. Brush the braids with beaten egg white before baking.

7. Bake in a preheated oven at 350°F (175°C) for about 45 minutes.