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Braided Quick Rise Yeast Bread Class Recipe and Instructions

Egg Wash (Whole egg and milk)

Containers

Quantity Container Name
1
One Original Recipe Batch

Ingredients

Weight (oz) Ingredient
1.75
Eggs Whole Grade A Large (appx 1.75 oz each) 18ct
0.50
Milk Whole 1 Gallon
2.25 2 ingredients

Notes

1 egg with 1 Tbsp whole milk

Quick Rise Yeast Rolls

Containers

Quantity Container Name
1
Loaf 1.5 Pound

Ingredients

Weight (oz) Ingredient
13.31
Flour All Purpose Members
0.33
Sugar Granulated
1.79
Water Tap
0.29
Salt
7.16
Milk Whole 1 Gallon
0.68
Butter Unsalted
0.44
Saf-Instant Yeast
24.00 7 ingredients

Notes

Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam.

1 Loaf 1.5 Pound
Ingredients
Weight (oz) Ingredient
______________________________________________________
13.31 Flour All Purpose Members
0.33 Sugar Granulated
1.79 Water Tap
0.29 Salt
7.16 Milk Whole 1 Gallon
0.68 Butter Unsalted
0.44 Saf-Instant Yeast

1 sprig of Rosemary
1 bulb of Garlic
_________________________________________
24.00 7 ingredients

Preheat your oven to 450 degrees Fahrenheit.
-Cut the top of the bulb of garlic off and wrap in foil to make a pouch.
-Roast in oven for roughly 20-30 or until the garlic is fragrant and caramelized in color

-Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam.

-Add 9oz. of flour and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass. The dough will not form a ball at this point, but will be just shy of coming together.

-Add flour, 1oz at a time and blend with the dough hook until a smooth ball begins to form. Knead by hand for about 10 minutes, or by machine for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.

-Lightly spray your work bowl with cooking spray and place the dough in the bowl. Spritz the top of the dough with spray as well and cover lightly with plastic wrap or a shower cap. Let rise for 20 minutes at room temperature or until the dough is full and puffy.

-While dough is rising, coarsely chop Rosemary and prepare the garlic for mixing in

-Adjust the oven temperature to 350 degrees Fahrenheit

-Gently deflate the dough turn out onto work surface.

-Mix in Garlic and Rosemary until just combined

-Portion out dough into 4 equal pieces.

-Follow instructions for Braiding process of your choice.

Braided Loaf

Weigh the dough into 4 pieces (6 oz each)
Pound and roll out to make 12-inch strings (tapered at the ends)
Braid 2 over 3
Braid 4 over 3 and 2
Braid 1 over 2 and 3
Repeat braiding sequence
Squeeze the end pieces together and tuck underneath.

Weigh the dough into 4 pieces (6 oz each)
Pound and roll out to make 12-inc strings
Line the strings up next to one another and start braiding from the center, working towards you
Braid 4 over 3
Braid 2 over 3
Braid 1 under 2
Repeat braiding sequence
Squeeze the end pieces together and tuck underneath. Turn the braid on its own axis (keeping it right-side up) and repeat the braiding sequence to braid the other half

-Cover again with your plastic wrap and let rise at room temperature for another 15to 20 minutes, or until well rounded and full looking.

-Bake Loaf for 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F.

-Apply egg wash either before baking or at the last 15 minutes of baking for desired finished look.

Transfer to cooling rack or countertop for 5-7 minutes or until cool enough to handle and ENJOY!