Thanksgiving Coffee Braid
Thanksgiving Coffee Braid
3/4 cup milk
3/4 cup sugar
1 teaspoon salt
1/2 cup shortening
1/2 cup warm water (105 to 115 degrees)
3 packages active dry yeast
2 eggs, beaten
3 cups flour (about)
1 envelope instant whipped potato flakes
Scald milk. Stir in sugar, salt and shortening. Cool to lukewarm (95 degrees). Pour warm water into large bowl. Sprinkle dry yeast over surface and stir until dissolved. Stir in lukewarm milk mixture. Add 2 beaten eggs, 2 cups of the flour and potato flakes. Beat until well blended. Stir in remaining 1 cup flour. Turn dough out onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl. Brush top with soft shortening. Cover. Let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes. Punch down and turn out on lightly floured board. Divide into 3 equal portions. Roll each piece int long strip about 24 inches long. Place strips on greased baking sheet. Form into braid. Pinch ends firmly. Let rise in warm place, free from draft, until doubled in bulk, about 30 to 40 minutes. Bake in moderate oven, 350 degrees, about 30 to 35 minutes. Brush with melted butter. When cool, frost with thin icing and sprinkle with slivered toasted almonds. If desired, dough may be divided to make 2 small braids. Yield: 1 large braide or 2 small braids.
Thin Icing
3/4 cup powdered sugar
2 talbespoons milk or water
1/4 teaspoon vanilla
Blend all ingredients together. Brush icing on top of braid while still warm.
Yield: enough icing for top of Thanksgiving coffee braid.
3/4 cup milk
3/4 cup sugar
1 teaspoon salt
1/2 cup shortening
1/2 cup warm water (105 to 115 degrees)
3 packages active dry yeast
2 eggs, beaten
3 cups flour (about)
1 envelope instant whipped potato flakes
Scald milk. Stir in sugar, salt and shortening. Cool to lukewarm (95 degrees). Pour warm water into large bowl. Sprinkle dry yeast over surface and stir until dissolved. Stir in lukewarm milk mixture. Add 2 beaten eggs, 2 cups of the flour and potato flakes. Beat until well blended. Stir in remaining 1 cup flour. Turn dough out onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl. Brush top with soft shortening. Cover. Let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes. Punch down and turn out on lightly floured board. Divide into 3 equal portions. Roll each piece int long strip about 24 inches long. Place strips on greased baking sheet. Form into braid. Pinch ends firmly. Let rise in warm place, free from draft, until doubled in bulk, about 30 to 40 minutes. Bake in moderate oven, 350 degrees, about 30 to 35 minutes. Brush with melted butter. When cool, frost with thin icing and sprinkle with slivered toasted almonds. If desired, dough may be divided to make 2 small braids. Yield: 1 large braide or 2 small braids.
Thin Icing
3/4 cup powdered sugar
2 talbespoons milk or water
1/4 teaspoon vanilla
Blend all ingredients together. Brush icing on top of braid while still warm.
Yield: enough icing for top of Thanksgiving coffee braid.
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