- Cook Time
- Prep Time
- 36 slices ServingsServings
- 2 packages active dry yeast
- 1 1/4 cups warm water (105 - 115F)
- 3/4 cup Sugar
- 1/3 cup nonfat dry milk powder
- 5 1/2 to 6 cups bread flour
- 1 teaspoon salt
- 3 large Eggs, beaten
- 1/2 cup (1 stick) butter
- 1/4 cup dried currents, optional
- 1 large egg for wash
1 Preheat oven to 350°F.
2 In a large bowl, dissolve yeast in ¼ cup of the water. Sprinkle 1 teaspoon of the sugar on top; let stand for 5 minutes.
3 Stir in remaining water, sugar, dry milk and 2 ½ cups of the flour; beat 2 minutes. Add salt, 3 eggs and butter; blend well. Add remaining flour a little at a time until a soft dough forms.
4 Knead 10 to 12 minutes by hand or with dough hook. Place in greased bowl; turn to coat. Cover, let rise until double. Punch dough down; divide dough in half. Cover, let rest 10 minutes.
5 Snail Loaf: Grease a 9 x 1 ½ -inch round baking pan. Roll half of the dough into a 25 x 1 ½ -inch rope. Starting in the center of pan, twist the rope of dough while coiling it into a snail shape. Tuck end under; pinch with fingertips to seal.
6 Braided Loaf: Knead currants into half of the dough; cover and let rest for 30 minutes. Divide dough into three equal parts; roll into 14-inch ropes. Lay ropes side-by-side on greased baking sheet. Starting in middle, braid the dough.
7 Pinch ends; turn under and pinch to seal. Cover and let rise until doubled. Using a pastry brush, cover entire surface with egg wash (1 egg and 1 tablespoon water beaten together).
8 Bake in pre-heated oven for 30 to 35 minutes or until tested done.
Source: Wheat Foods Council