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Fluffy Braided Yeast Bread

Prep
20 min
Bake
25 min
Total
45 min
Makes
6

Ingredients

  • 1 cup plus 2 tbsp270 mlmilk
  • 1 cubefresh yeast1 cube = 42 g. German recipes use either a 42 g cube of fresh yeast or a 7 g packet of dry yeast; one cube equals about two packets. In the US use active dry or instant yeast (one ¼ oz (7 g) envelope replaces half a cube of fresh yeast); in the UK, fast action dried yeast (7 g sachet per half cube), or fresh yeast from a supermarket bakery counter.
  • 6 tbsp80 ggranulated sugar
  • 1 tspsalt
  • 6 tbsp80 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • 4 cups500 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.

Method

  1. Dissolve the yeast in the warm milk.
  2. Melt the butter.
  3. Mix all the ingredients together.
  4. Let the dough rise for 1 hour.
  5. Shape the braid.
  6. Let it rest again for 1 to 2 hours.
  7. Bake for 25 to 30 minutes at 350°F (170°C), conventional (top and bottom heat).
  8. Decorate with any powdered sugar glaze you like (powdered sugar is very finely ground sugar for icings and dusting; in the US use powdered sugar, also called confectioners' sugar; in the UK, icing sugar) and sprinkles, then enjoy.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/fluffy-braided-yeast-bread/