Recipes for Steam Cooking

breads
130
BRAIDED LOAF
INGREDIENTS
4
1
⁄3 cups all-purpose our
1 packet dry yeast
1 tsp. sugar
Approx. 1 cup milk, lukewarm
½ cup golden raisins
1 stick butter
½ cup sugar
¼ tsp. salt
In Addition
Butter for greasing the pan
Optional
Powdered sugar for dusting
SETTINGS
PROOF, 100° F
10 minutes
Bowl on Wire Rack
PROOF, 100° F
10 minutes
Baking Pan
To Bake
STEAM CONV, 325°F
30 – 35 minutes
22
Put the our into a mixing bowl and stir in the dried yeast until evenly distributed.
Add 1 tsp. sugar and lukewarm milk to the our. Knead everything into a smooth dough.
Place the bowl on the wire rack and allow the dough to proof as indicated.
In the meantime, wash the raisins and blanch them in boiling water.
Add butter, sugar and salt to the dough. Knead the dough thoroughly. Add the raisins and
continue to knead until the dough comes away from the side of the bowl.
Thoroughly knead the prepared dough again and divide into three equal pieces.
Roll these pieces into evenly sized strands and braid.
Place in the greased baking pan and proof as indicated.
Bake the braided loaf as indicated. When bread has cooled, dust with
powdered sugar.
Serves approx. 15 slices