Serious Eats: Recipes
Bread Baking: Three Doughs Braided into One Loaf
This recipe is a three-fer. Yup. Three different bread recipes in one.
I was already baking two loaves for other people, then decided to make a third for myself (why not, right?). But instead of making a triple batch of one dough, I made three different doughs—rye, white wheat, and oatmeal—then combined them in a braided loaf.
Sounds like a lot of work but these doughs take advantage of an overnight rise so there's very little kneading involved. The braid makes a pretty presentation but if braiding isn't your forte, you could cut the dough into pieces and make a combo monkey bread.
Or, if you just like one of the recipes, you could just make one loaf.
I used raw cane sugar in this recipe but you don't have to. White sugar is fine too.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.