Braided Garlic Bread
|Yogurt/Milk, soured with 1 tablespoon vinegar||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Unbleached white flour||2 1⁄2 Cup (40 tbs)|
|Active dry yeast||5 Tablespoon (2 Packages)|
|Garlic||3 Clove (15 gm), minced|
|Whole wheat flour||2 Cup (32 tbs)|
Heat first four ingredients in a small pan until very warm (115°).
Place white flour, yeast (at iroom temperature), salt, and garlic into a warmed mixing bowl and pour warm liquid over flour mixture.
Blend at low speed with mixer until all ingredients are moistened.
Continue to beat at medium speed for 3 minutes.
Stir in whole wheat flour with a wooden spoon until soft dough is formed.
Turn out onto a well-floured board and knead until smooth (8 to 10 minutes).
Place dough in a greased bowl, turn once, and cover.
Let dough rise in a warm place for 1 hour or until doubled in bulk.
Punch down dough and divide into 3 equal parts.
Form each part into long, smooth rolls.
Join them securely at the top and braid carefully.
Pinch ends together.
Place braid on a well-greased baking sheet, cover and Met rise in warm place until double, about 30 minutes.
Preheat oven to 400° and bake bread for about 25 minutes or until golden.
Remove (from baking sheet, and, if desired, brush crust [with melted butter.