Braided Bread


Preparation info
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By Lizzie Black Kander

Published 1903

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Take bread dough when ready to shape into loaves. Divide into halves, thirds, fourths, etc., according to the number of strands desired for each loaf. Knead slightly and roll the strands evenly, prick with a fork, then twist into braid. Place each braided loaf—into a pan (floured) to rise until very light. Brush top of