Braided Bread


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Preparation info

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Appears in

The Settlement Cook Book

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 bread over with yolk of well beaten egg to which a tablespoon of cold water has been added and sprinkle with poppy seeds. Bake in hot oven forty-five to sixty minutes, and cool in a draft to form a hard crust.