Confetti Braid
Combine and let sit 2-3 minutes:
¾ Cup water
1 Tbsp/packet Red Star Platinum yeast
1 tsp. sugar
Add:
½ Cup shredded carrot 1/3
Cup shredded zucchini
¼ Cup sliced green onions ¼
Cup finely chopped red sweet pepper
1 Tbsp. softened butter/margarine ¾ tsp. salt
½ tsp. dried thyme 3
Cups bread flour or unbleached all-purpose flour
EZ-DOH the mixture till dough is kneaded and mixture is not
sticky. If it is too sticky, add additional flour till smooth. Remove dough
from bucket. Spray bucket with cooking spray. Replace dough and let rise in
warm spot till doubled. Punch down dough, remove from bucket and divide into 3
equal pieces. Roll each piece to 12-14”
log. Attach the three pieces together at the top and then braid them
together, sealing at the bottom. Place braid on a greased cooking sheet and let
rise 30 minutes, or until puffy. Preheat oven to 375. “Baste” bread with egg
wash prior to baking. Bake braid for
25-35 minutes until nicely browned and sounds hollow when tapped. Let cool on
rack.

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