Recipe - Crusty White Braids

4 (up to)
4 One half cup Unbleached flour
2 pack Yeast
2 cup Warm water
One fourth cup Oil
2 tablespoon Sugar
1 tablespoon Salt

In large mixing bowl, combine 2 cups flour and yeast. Add water, oil, sugar
and salt. Beat at low speed for One half minute, scraping sides of bowl
constantly. Beat 3 minutes at high speed. By hand, stir in enough remaining
flour to make a moderately stiff dough. Turn out onto lightly floured
surface; knead until smooth and elastic, 810 minutes. Shape into ball;
place dough in greased bowl, turning once to grease surface. Cover and let
rise until double, about 1 One half hours. Punch dough down, divide into halves,
then divide each half into thirds; shape into 6 balls. Cover and let rest
10 mins. Roll each ball into a 16inch rope. Line up 3 ropes, about 1 inch
apart, on greased baking sheet, and braid very loosely, beginning in the
middle. Pinch ends together and tuck under. Let rise until double, about 40
mins. Bake at 375 for 30 minutes. Makes

2.

MRS DONALD DEARING (MARTHA)

HOLLY GROVE, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.