Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

SHAPING OF BREADS

6 SMALL LOAVES: Grease 6 6x3" loaf pans. Or, if desired, grease two
cookie sheets to make free form loaves. Divide dough into 6 parts.
Remove air pockets by working dough with hands and rolling into 6
10x5" rectangles. Starting from shorter side, roll up, pinching edges
firmly to seal. For free-form loaves, taper ends slightly. Place
seam-side-down on prepared pan. Cover; let rise in warm place until
light and double in size, about 45 mins. Heat over to 375 degrees F.
Bake for 25-35 mins., until loaves sound hollow when lightly tapped.
Remove from pans immediately. Cool on wire racks.

6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough into 6 parts.
Remove air pockets by working dough with hands. Roll each part into
an 6x3" rectangle. Cut each rectangle lengthwise into 3 6x1" strips.
Braid strips togehter, tuck ends under and seal. Repeat with
remaining dough. Place on prepared cookie sheets. Cover; let rise in
warm place until doubled in size, about 45 mins. Heat oven to 375
degrees F. Bake for 25-35 mins. until loaves sound hollow when
lightly tapped. Remove from pans immediately; cool on wire racks.

Decorating directions to follow on next note. Marilyn Sultar

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