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Ha'penny Friendship Bread-pg. 2 (medieval)

Yield: 2 servings

Ingredients and directions for this recipe

SHAPING OF BREADS

6 SMALL LOAVES: Grease 6 6x3" sheets to make free form loaves. Divide
dough into 6 parts. Remove air pockets by working dough with hands and
rolling into 6 10x5" rectangles.

Starting from shorter side, roll up, pinching edges firmly to seal.
For free-form loaves, taper ends slightly. Place seam-side-down on
prepared pan. Cover; let rise in warm place until light and double in
size, about 45 mins. Heat oven to 375 degrees F. Bake for 25-35
mins., until loaves sound hollow when lightly tapped. Remove from
pans immediately. Cool on wire racks.

6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough into 6 parts.
Remove air pockets by working dough with hands. Roll each part into
an 6x3" rectangle. Cut each rectangle lengthwise into 3 6x1" strips.
Braid strips togehter, tuck ends under and seal. Repeat with
remaining dough. Place on prepared cookie sheets. Cover; let rise in
warm place until doubled in size, about 45 mins. Heat oven to 375
degrees F. Bake for 25-35 mins. until loaves sound hollow when
lightly tapped. Remove from pans immediately; cool on wire racks.

Decorating directions to follow on next note. Marilyn Sultar

See also:
Previous recipe Ha'penny Friendship Bread-pg. 2
Next recipe Ha'penny Friendship Bread-pg. 2****fjvs25a

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