French Braided Garlic Bread



French Braided Garlic Bread       

French Braid Garlic Bread

This lovely bread makes a complimentary side to Italian meals such as Lasgna, Manicotti, or Spaghetti. Over time my recipes are changing to organic and healthier ingredients. I prefer to use organic non-bleached flour for a healthier choice rather than bleached flour. I also like to add at least one cup of whole wheat for added nutrition such as the B vitamins that are stripped out of white flour. I also prefer to use honey as a sweetener rather than sugar. I use REAL butter because the margarines are just one molecule away from being plastic.  I use homegrown fresh eggs from my backyard chickens. My diet is working towards healthier choices for my family and myself.

 

French Braided Garlic Bread Recipe

In a good size mixing bowl combine the following ingredients

  • 3 Cups of White Flour (You will add more later)Dough Hook
  • 1 Cup Whole Wheat Flour
  • 2 Tablespoons Compressed Yeast or 1 individual package
  • 1 Tablespoon Garlic Powder
  • 1/4 Cup Sugar or Honey
  • 1 Teaspoon Salt
  • 1 Egg
  • 1/2 Cup of Butter
  • 3 Cups of Hot tap water

Mix the above thoroughly (with a dough hook) until combined then add 1 Cup of flour at a time until dough is firm.  A regular mixer will work for the first 3  or 4 cups of flour. Recipe will require 6 to 7 cups of flour altogether (including the whole wheat).  If you do not have a heavy duty mixer with a dough hook (pictured on the right) you will have to knead the remaining dough by hand. (See the following video for more on that proceedure.)


Kneading BreadHand Kneading Instructions

Generously flour the board or countertop. Since you will be working the remaining 2 cups of flour into the bread dough spread 1 cup of flour on your board or countertop. Place the dough from the above mixture on the flour and begin kneading with your hands. Pull the dough up from the outer edges, bring to center of dough and press in with the heels of your hand. Give the dough a 1/4 turn and repeat multiple times until all the flour is worked into the mixture. Add another cup of flour repeating the kneading process until the dough become firm but not hard. There is a brief demonstration of the kneading process in the following short video. Bread should be kneaded at least 15 - 20 minutes by hand to be sufficiently worked. To learn more about yeast breads visit my blog page About Bread Doughs

Tips About Working With Yeast Doughs

 

 


 

In the above video you saw various types of bread products. The recipe is modified some for each product. Cinnamon rolls use more sugar for a sweater dough. For Pizza dough I change the fat for a firmer pizza crust and I do not add egg. For the french braided bread I add garlic to the basic recipe.

 

Rising Dough Raised Dough
Covered Dough Rising
Dough will double in size

Let Rise

Place the dough in a large greased bowl, and cover with a clean cloth such as a dish towel. I used to let the dough rise on the stove with the oven turned on but sometimes it would cook the bottom of the dough making it crusty. Now I place the bowl of dough on top of the freezer or refrigerator to rise because it is always warm there. That also saves money from running the oven needlessly. I do not turn on the oven until the dough is almost doubled in size.

 

Shaping the Dough

French Braid Garlic Bread French Braid Garlic Bread
 Cut dough into three strips
Braid the same as hair
French Braid Garlic Bread French Braid Garlic Bread

My pan was not big enough for such a long braid so I cut in half and placed both peices on my stone.

French Braid Garlic Bread


French Braid Garlic Bread French Braid Garlic Bread
 Sprinkle with garlic powder and parsley flakes
Allow to rise some before baking.

This recipe will make two large braids or three medium braids depending on how thick you cut your strips. Use three strips to make one braid. No need to let raise. It will rise enough in the oven. I prefer to cook my bread on stones rather than metal pans. The following video shows me preparing a large batch of the garlic bread to feed a large group of 20 - 30 people. You will see how I braid the bread in the video. Party Tip: When making large quantities of bread for a big dinner party once cooked and cooled it can be fozen to retain it's freshness. Double wrap the cooled bread and store in freezer. Take out of the freezer the morning of your event. If you want to rewarm the bread, wrap in alluminum foil and place in the oven for about 5 - 8 minutes.

 

 

 

Bake

Sprinkling garlic powder and parsley on top of the finished braid. Bake 350° for 20 - 25 minutes or until golden brown as pictured above. Butter the top of the braid after removing from the oven. Slice to serve. Best served warm out of the oven.

 

 

Storage Tip: Left overs can be frozen. Double wrap them and freeze.  If I have to make a bunch for a big dinner I will make them over the course of a several days in advance of the event and freeze them as soon as they reach room temperature. I will take them out of the freezer the night before the event. To reheat wrap in aluminum foil and place in oven until warm.

French Braid Garlic Bread
Here are 12 Loaves of French Braid Garlic Bread for a Church Dinner 

 

Other Yeast Bread Recipes

Here are more yeast type recipes you can try.

 

Bacon Twists
Loaf of bread Pizza
Bacon Twists
Loaf of Bread
Pizza

 

Comments

No one has commented on this page yet.

RSS feed for comments on this page | RSS feed for all comments

Connect With Me

 

  


Yes!! Keep me Informed

about Your Blogsite


I Respect Your Email Privacy Any E-mail You
Receive Comes With An 'Unsubscribe' Link
   
 

 

DoTerra Essential Oils

 

Medicinal Herb Seeds

Backyard Heirloom Vegetable Seeds

Tap Into Your Ability

"More gold has been mined from the minds of men than has ever been removed from the Earth."

~ Napoleon Hill

Dare to Dream

If your dreams don't scare you then, they are not big enough

YES YOU CAN

Do not let anybody tell you that you can not do the thing you wish to do. What the mind can conceive you can achieve.

All Content © Copyright - Carmona Enterprise - All rights reserved.
| |