Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Ha'penny Friendship Bread-pg. 2

Yield: 2 Servings

Ingredients and directions for this recipe

SHAPING OF BREADS

6 SMALL LOAVES: Grease 6 6x3" loaf pans. Or, if desired, grease two
cookie 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 over 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. 1 (medieval)
Next recipe Ha'penny Friendship Bread-pg. 2 (medieval)

Or try one of these recipes:
Cocktail Wieners
Nutty Chocolate Mint Fudge