One of my favorite things to make come summer is my Black Raspberry Braided Bread. It has quickly become a favorite among my family and friends as well. This year we did a fundraiser with the bread to help Bubba earn the money he needed to go to camp with our Youth Group. You need a bread machine to make the dough portion of this recipe. My hand is next to the bread so you can see how large one loaf is.
1 Large Egg, plus enough water to measure 1 cup
1/4 cup butter, softened (if you use salted butter omit salt from recipe)
1 1/2 tsp, salt (only if using unsalted butter)
3 cups bread flour
1 tps Vanilla Extract
3 Tbs Milk
3 Tbs Sugar
2 tsp Bread Machine Yeast
2 cups fresh Black Raspberries (washed and dried)
Add all of the ingredients in the order as they are listed above. Set your bread machine to dough setting. When complete, remove dough from machine and allow to rest, covered for 5 minutes. Turn dough onto a lightly floured surface; roll into a 14-in x 12 in. rectangle. Place on a greased baking sheet. Spread your fresh berries down the center third of the rectangle. On each long side, cut 1 inch, wide strips, about 3 inches into the center. Starting at one end, fold alternating strips at an angle across filling (braiding). Seal ends if open. Brush the top of the bread with egg white and bake at 375* for 25-30 minutes or until golden brown. Cool on a wire rack.
If you would like to add a glaze to the bread you can use this simple recipe.
1/2 cup confectioners' sugar
1/2 tsp vanilla
2 to 3 tsp milk
In a small bowl, combine until well blended