Franks Twisted Diner Bread
- 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
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.
Recipe courtesy of Chris Schwartz, co-owner Franks in Kenosha, WI