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Cut each rectangle lengthwise into three 2 inch strips, leaving them joined at one end by a 1/2 inch piece. Braid the strips. Tuck under the ends to make the dough about the same length as the pan. Place in the bake pan. Cover with waxed paper, and let rise in a warm place until the dough rises about 1/2 inch above the pan, about 45 min. In a preheated oven bake at 350 degrees for about 45 min. Remove from oven and place on a rack to cool. 55 Granny White Beer Bread Makes 16 Servings 1 package active dry yeast 1/4 C warm water (105−115) 1 t.

VARIATION: Cinnamon & Raisin Bagels − Add the cinnamon and extra sugar with the flours and salt. Knead in the raisins a few at a time between the first kneading and the proving, to get them evenly 41 Granny White distributed. Put sugar in the simmering water instead of the salt. 42 Granny White Sourdough Bagels Yield : 15 2 cups sourdough starter 4 1/2 cups whole wheat flour 1 tsp sea salt 3 tbsp unrefined oil 1/2 cup warm water 1 egg (optional) oil, or egg mixed with water Add flour, salt, oil, and water (and egg if desired) to the starter.

Gradually fold in more flour till dough starts to come away from the sides of the bowl. Place dough on a lightly floured surface and knead well for 10 minutes. Add more flour as necessary. Place dough in a lightly oiled mixing bowl. Cover and leave to double. Punch dough down again and shape into 2 domed round loaves. Cut a cross in the center. Place on an oiled 52 Granny White baking sheet, cover and let rise till doubled, 45 to 60 minutes. Bake at 350F for 50 minutes. 53 Granny White Beer Cheese Bread yields 2 medium loaves in 8x4 inch loaf pans.

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Granny Whites Bread Recipes

by Jeff

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