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Simple Braided Bread
A straightforward homemade braided loaf made with quick‑rise yeast. The recipe walks you through mixing, kneading, a single rise, shaping the braid, and baking at a high temperature for a crisp crust. Perfect for beginners who want bakery‑style bread without fancy equipment.
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Critical Success Points
- • Knead until the dough is smooth and passes the windowpane test.
- • Allow the dough to rise for the full 1 hour 30 minutes.
- • Braid the three strands tightly and seal the ends to prevent unraveling.
- • Bake at a high temperature (450°F) for a crisp crust.
Safety Warnings
- • Handle the hot oven and baking sheet with oven mitts.
- • Do not use water hotter than 120°F (49°C) or it may kill the yeast.
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