Crusty White Braids – a delicious recipe with flour, active dry yeast, warm-hot water, canola oil, white sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large mixing bowl, combine 2 cups of the unbleached flour and the yeast. Add sugar and salt to dry mixture. Whisk well. Add water and the canola oil. Beat at low speed of electric mixer for 1/2 minute, scraping the sides of the bowl constantly with the mixer. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface; knead the dough until smooth and elastic, about 8 to 10 minutes. Get your hands, elbows and shoulders into it. You will feel it change consistency after 5+ minutes. Keep kneading until it is quite pliable. Turn out onto a lightly floured surface; knead the dough until smooth and elastic, perhaps another 8 to 10 minutes. Take your time; knead before an open window so you can take on a Ferdinand the Bull outlook to the gentleness of all of life around you. Shape the dough into a ball. Place dough in a greased bowl, turning once to grease entire surface.
526
kcal
Calories
16
g
Fat
84
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 to 4 1/2 c. unbleached flour, 2 Tbsp. active dry yeast, 2 c. warm-hot water (but not too hot; you'll kill the yeast!), 1/4 c. canola oil, and more.
Yes, Crusty White Braids falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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