CINNAMON BRAID
NOTE: If using regular yeast (not instant) mix the yeast with the water and sugar called for in the recipe. The water should only be 110º. This will allow the yeast to proof (form bubbles).
1 pkg instant yeast
1/4 c water
1/2 c milk
scant 1/4 c (scant 1/2 stick) butter
2 Tbsp sugar
1 tsp salt
2 eggs
3 c flour (I use bread flour)
1/4 c sugar mixed with 1 1/2 tsp cinnamon
1/2 c crushed walnuts or almonds (optional)
2 Tbsp softened butter for topping
Heat water, milk & butter to 120º
Place flour, yeast, sugar & salt into large mixing bowl & stir to blend.
Add warmed liquids & mix.
Add eggs, one at a time. Continue mixing.
If using a mixer, continue mixing for 8 minutes. The dough should be soft, smooth & elastic.
If not using a mixer, turn dough onto floured board and knead until soft, smooth & elastic - approx. 8 minutes.
Place dough in lightly oiled bowl. Turn once to coat. Cover w/ towel & let rise in warm place until doubled, approx. 1 1/2 hours.
Punch down dough & let rise again until doubled, approx. 45 minutes.
Turn onto lightly floured board & knead lightly to remove air bubbles.
Divide dough into 3 equal pieces. Roll each piece between the palms of your hands, making strips about 10" to 12" long.
Remove excess flour & roll each strip in a mixture of cinnamon & sugar & walnuts.
Place strips on a buttered baking sheet & braid. Tuck ends under braid & add any excess cinnamon, sugar & nuts to the top of the braid.
Cover & let rise in warm place until double in size, approx. 45 minutes.
Put dabs of softened butter along the top of the braid.
OVEN: 350º
BAKE: 30 - 35 minutes, or until golden brown, with an internal temperature of 195º.
Cool on a cake rack.
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