New-York tribune., 1896-05-31
BR4IDS OF BREAD.
SOMETHING GOOD FOR BREAKFAST.

rh. braided loaf is one Of the most delicious oe
all breakfast breads. 1t may be sweet bread. with
a sugared crust. like German coffee cake; or u
may be made OF plain potato sponge. as the Eng
l.sh make 1t.
The sweet loaf is especially nice with coffee. It
has only modicum Of sugar just enough 70 DC an
agreeable accompaniment to service OF the ius-
cous stra wberries generally found on the break
fast table. Weigh pound. or measure lour even
cups of the best bread -four Sift 1t and put II IN
the oven to become warm Meantime beat 70
cream two-thirds OF cup Of sweet, sound butter.
and add about a third Of cup OF sugar rwe
ounces). Break in two eggs one by one, add nait
a teaspoonfu Of salt. and finally add cup OF mix
that has boiled and cooled until Is iukewarm.
Measure the milk before cooling and allow iitte
extra so that there will be enough when II IS
measured again after boiling and cooling. Melt
half a compressed yeast cake in the milk ana sur
the mixture into the egg. butter and sugar. Beat
# all with the warm -four. 1t will make batter
that Is almost a dough. and 1t requires strong
handled iron spoon and considerable streng'n 70
beat It, but the success Of the bread Will depend
upon the proper beating OF the mass, which should
be thoroughly bstered. Set II to rise in large
earthen bowl closely covered. In cold weather the
warming closet under the oven OF the ordinary
range is a good place but 1t would be TOO warm III
summer.
In the morning divide the mass into six even
parts Roll each part Of the dough into long
strand the length OF a kneading- g-ooard twenty
inches long The dough will be quite soft. so 1t
will be necessary to dredse little hour on tne
kneadlng- board in order to roll the SIX pieces OK
the dough into proper length; but use as little hour
as possible. Roll the dough between your houreo
hands in order 10 get 1t in proper shape yet handle
IL as little and as rapidly possible When the
strands are formed braid them into loaves OF three
strands each Pull the loaves little In the centre
to shorten them. ard make them good shape ihs
leaves should be about sixteen inches long and con-
siderably wider in the centre than at the ends.
when the strands are pinched together to fasten
them Set the two braids to rise for one hour, and
soc that they are well covered. so the crust will
not dry. An ordinary dripping pan VIII hoid them.
When they have risen brush them over with tho
unbeatcn white of an egg. and dredge them Win
granu.ated sugar rather thckly Bake them from
half to three-quarters Of an hour In not oVens
covering them with brown paper part OF the time.
Care mus. De Leave no sugar on the bottom
Of the pan OF ii will melt and bu-n on the cake.
The sugar that falls or the pan must be careruhy
wiped off before putting the loaves In the oven.
The bread is pulled apart al the 'doie' aver ~ "
served. never cut.
Sift quart Of the best bread -four into an earthen
mixing bowl for a plain braid Of bread Heat II. and
meantime measure out cup and haif OF MIX
that has been boiled and cooled. half teaspoonfu
OF salt one heaplng tablespoonful OF sugar and
quarter of a cup OF melted softened butter Bces
ter that is melted oil is never as nice In bread
as that which o scftened by standing in a cup in
hianIs matn into the warm flour. Melt quarter Of q
yeast cake in ttle OF the milk whiem should be
ber ingredients in the -four and stir in the whites
of TWO eggs, beaten TO soft froth, and add hnaiy
~ ~ easf thai was melted in the milk. Beat the
ha,sr tne thoroughly Let 1t rise for three or four
hours. then knead It. using as little extra -four =:
looss;hle et the dough rise overnight. Form ie
INTO six strands. and when il has been braided ana
hrSsbing hrS the crust with egg and and sugar
WAN w the loaves nearly baked wash them over
VIZ VIZ coid water and finish baking them The bread
w'h W 'dacious Hc when 1t is served warm. or II may be
pHied into long strips and Drowned In hot oven
pun oriSn , II should stand for about twenty mine
tes or half hour before IT. Is torn nio s.Re
anu s treated in the way. and is excellent fo9
wheia whh.nr ~ Served with a fancy cheese course.