August 23, 2011

Braided Bread

from Recipe Shoebox

2 TBS yeast
1-1/4 cup warm water (110-115℉)
1/4 cup butter, softened (not melted)
1 tsp salt
1 pkg. (2.9 oz) custard or vanilla pudding mix, dry (cook and serve; not sugar free, fat free)***
3-4 cups flour

1.  In a large bowl, dissolve yeast in warm water.  Add softened butter, salt, and dry custard mix.  Stir until dissolved.  Gradually add flour to right consistency.  Knead dough 12 times (or 2 minutes in mixer).
2.  Divide dough into 6 equal portions and roll out into a long rope shape.  Braid 3 together for a loaf. 
3.  Place on greased or lined cookie sheet.  Let rise 2 hours (or until doubled). 

4.  Bake at 350℉ for 10-15 minutes or until light golden brown.  Makes 2 loaves.

***Homemade Vanilla Pudding Mix (I use a 1/2 cup in the bread recipe if I don't have a pkg. mix)
1-1/2 cups instant nonfat dry milk
2 cups sugar
1/2 tsp. salt
1-1/2 cups cornstarch

1.  Combine dry milk, sugar, salt and cornstarch in a food processor and process until uniform.  Store mix in airtight canister or a closely covered jar. 

To prepare pudding: Stir the mix in the canister before measuring out 1/2 cup mix into a pan. Add 2 cups milk AND 1 tsp. of vanilla and cook over low heat, stirring until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat and pour into individual serving dishes. Cover with waxed paper so a film doesn't form on top.  Pudding will thicken further as it cools.

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