Ingredients
- 1 egg
- 4 1/2 cups baker's flour
- 1/3 cup powdered milk
- 1 teaspoon salt
- 4 ounces wheat bran
- 1 package dry yeast
- 4 ounces yogurt
- 1-ounce honey
- 1-ounce butter, melted
- 2 1/2 cups warm water
Directions
Preheat oven to 350 degrees F.
Beat egg thoroughly and set aside.
Mix flour, powdered milk, salt, wheat bran and yeast in a large bowl. Mix yogurt, honey, butter and water in a separate bowl. Add wet ingredients to dry. Knead mixture for approximately 7 minutes until dough is no longer wet but smooth.
Let rise until doubled in size.
Remove dough from bowl and invert it onto a lightly floured surface. Divide dough into 3 equal parts. Pat dough to make 3 equal strips approximately 10 to 12 inches long and about 1 to 1 1/2-inches thick.
Join the ends of each bread strip and pinch all 3 together. Begin braiding, lapping each strip 1 at a time over the other. Pinch the ends together. Tuck the pinched ends underneath the braided bread. Line a baking sheet with parchment or waxed paper. Place the bread on baking sheet. With pastry brush, brush loaf evenly with beaten egg. Allow dough to rise until doubled in size. Bake until lightly brown, 15 to 20 minutes. Remove from the oven and cool on a rack.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By ash_yas
carteret,nj
on November 25, 2012
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fantastic...great results..will definetly make again..i used this bread in so many different ways. sweet and savory..
By stephaniefosdec...
Graham, WA
on October 11, 2012
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This is a really great bread. I use half whole wheat flour, half bread flour + 4 tbsp of gluten flour to help it rise. I also use milk instead of water. Like most have mentioned, you will need 1 1/2 cups of liquid if you stick with the flour portions mentioned in the recipe. The bread is soft and yummy, yet still verrrrry healthy!
By jodibu
Madison, WI
on November 11, 2011
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Fantastic recipe - tastes great, low sodium and healthy to boot.
This is our new everyday bread. We eat it with butter, toasted, grilled cheese sandwiches, etc.
Unlike other reviewers, I did not have to add extra flour - perhaps because I weighed my flour instead of using a dry measure. My oven had trouble baking the bread evenly when I braided it so I make it into 3 loaves.
Read all 12 reviews