Makes two loaves
	2 1/4 cups white flour (unbleached)
	2 Tablespoons sugar
	1 Tablespoon salt
	2 packages of yeast
	1/4 cup butter or margarine (softened)
	2 1/4 cup warm water
	1 cup white flour
	Wheat Dough:
	2 Tablespoons molasses
	1 1/4 cup whole wheat flour
	Rye Dough:
	2 Tablespoons molasses
	1 teaspoon caraway seeds
	1 Tablespoons cocoa
	1 1/4 cup rye flour
	White Dough:
	1 1/4 cup white flour (unbleached)
	Beat the first six ingredients for 2 minutes at medium speed.
	Add the remaining cup of flour and beat 2 more minutes at high
	speed.  Divide batter into three bowls.  Add the above
	ingredients to make three doughs.
	Knead until the dough is smooth and elastic.  Let the dough rise
	for one hour or until it has doubled.
	Punch the dough down and divide each type of dough into two
	parts.  Roll each part into a 15 inch rope and braid.  Put the
	loaves onto a grease baking sheet and pinch the ends of the
	braids to seal them. Let the shaped loaves rise for another hour
	until doubled.
	Bake at 350°F for 30 to 40 minutes until done.

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