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Traditional Pan Bread Runner Up
Swiss Braid

Helen Finger-Dodge, Topeka, Kansas

1 package active dry yeast
¼ cup potato water or water (110°-115°F)*
½ cup sugar, divided
1 cup skim milk, scalded
¼ cup margarine
1 teaspoon salt
½ cup powdered non-dairy creamer
¼ cup egg substitute
1 egg
5-5 ¼ cups bread flour

*Water from cooked potatoes.

Dissolve yeast in potato water with 1 tablespoon of the sugar, set aside for 5 to 10 minutes.

In large mixing bowl, combine scalded milk, margarine, salt, remaining sugar, and non-dairy creamer. Cool to 80°-85°F.

Stir in egg substitute, egg, and yeast mixture.

Beat in 2½ cups of the flour, mixing 3 minutes. Cover and let rest 15 minutes. Gradually add enough of the remaining flour to make a soft dough.

Knead dough 8 minutes by hand or with dough hook. Place in lightly oiled bowl, turn to coat top. Cover, let rise in an 80°-85°F place until double.

Punch down dough; cover and let rise again. Punch down dough.

Divide into 6 equal pieces. Cover, let rest 10 minutes. Roll each into a 10-inch rope.

Braid 3 ropes together. Seal ends by pinching together. Tuck ends under and seal by pinching to loaf. Place in lightly greased 8½ - 4½-inch loaf pan. Repeat with remaining dough.

Cover with a warm, damp towel, and let rise in an 80°-85°F place until double. Bake in preheated 350°F oven 25 to 30 minutes or until golden brown. Remove from pans; brush top of loaves with butter or margarine. Cool on wire racks. Makes 2 loaves.

Nutrient Analyis. One serving provides 108 calories, 3 g protein, 19 g carbohydrates, 2 g fat, 7 mg cholesterol, 1 g dietary fiber, l5 mg calcium, 52 mg potassium, and 95 mg sodium.

*Examples of high-protein bread flours are Hudson Cream, Gold Medal Better for Bread Flour, Wall-Rogalsky (W-R) Bread Flour.