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One-Strand Braid

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. Roll the dough into a smooth, straight strip with the palms of the hands. The strip should be of uniform thickness from end to end.
  2. Tie or braid the strip as for a braided roll.

© 2008 All rights reserved. Published by Wiley.

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