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Braiding Bread, Whole Wheat Loaf Bread

How to form a plait or braid. First divide the dough into 3 equal portions and roll into a strip. They have to be the same length as the pan you are using, can be shorter but not longer than the loaf pan. Line them up in front of you as shown below.

Number the dough strips into 1 2 and 3. 

Put strip number 1 under #2, and #1 over #3 as show above.

Pick # 3 and place it in between # 1 and # 2. We are now going to start criss crossing the strips. I actually practiced with 3 ropes and straws before i started with this one.

Next put strip on your left in between the two strips.

Next, grab the strip on the right and place it in between the two strips. 

Again, with the left strip on hand, place it between two strips until you get to the end of the braid.
Tuck both ends under and place it in a greased loaf pan or flat on a baking sheet.

Proof until it doubles in size and bake at 325 F for 30 minutes or until center temperature registers 199 F.

November 20 22 24 26 Commercial Bread Making Le…
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They will have differing results, depending on the percentage you use, you need to consider the cost and availability of the product you will use. In New York where 0 trans fat is the rule of the game, baked products became more expensive and yet, bakers swear by the trans fat. I for one have experienced this, because 0 trans fat margarines and shortenings just have too much water in them. High ratio fats still have the edge when it comes to extending moisture and shelf life, palatability to baked goods and even the volume. However, trans fat is not healthy. That is a fact. What can you do?

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Been a week since i had my last bread and i was craving for something to snack on one night i went down for a midnight raid on the fridge. There was nothing plain, all sweets, some donuts, some pastries and i did not want to fry an egg that late.

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Just posting an updated Bread making session with my friend from facebook from a long time ago. She is a friend whom i met through facebook and we don't get to meet here in Manila until i decide not to leave last May. If i left as scheduled, we both would miss each other again as it happens every year for like what,,, 4 years or so???

Anyways, here are the photos. She brought with her Surfina, a bread flour from Belgium and it is what she said it is, it does not work well for French Breads, maybe Pandesal and flatbreads but the water is way too low although i kinda like the yellowish cornmeal like color. It makes you think it's rich in something :)

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Take a look at the Royal icing and Gumpaste flowers. It just so happen that my nephew is catering a birthday party so i made extra flowers and will give away some decorated cupcakes. I am now thinking of selling them in my coffeeshop one of these days. Parting with the cupcakes after staring at the lovely colors and design is hard but what can you do...

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