Sourdough Strawberry Braid
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs) (105°-115°F)|
|Sourdough starter||1⁄2 Cup (8 tbs)|
|Flour||5 Cup (80 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsalted butter||4 Tablespoon, melted|
|Strawberry preserves/Other preserves||2⁄3 Cup (10.67 tbs)|
|Confectioners icing||1 Tablespoon|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Add 1/2 cup sourdough starter and 1 cup flour. Mix thoroughly. Let stand 8 hours or overnight.
2 Stir to dissolve crust that has formed on top of the starter. Add 2 cups flour, sugar, butter, salt, and egg. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Make a 9-inch square. Put preserves down the middle third. With scissors, cut strips toward center 3 inches long and 1 inch wide. Alternating sides, fold strips over filling. Place on greased baking sheet.
6 Cover; let rise until almost double€”about 30 minutes.
7 Bake in a preheated 375°F oven 30€”40 minutes or until done.
8 Cool on wire rack. If desired, drizzle with Confectioners' Icing.