Directions:
- Combine 2 cups flour, yeast, sugar and salt in a large bowl.
- Stir well and add soft butter.
- Add hot tap water all at once.
- Beat with mixer at high speed for 1 minute. Stir in remaining flour with a wooden spoon.
- Turn out on floured board in a ball. Knead 5-10 minutes or until smooth and elastic.
- Cover with plastic wrap and a towel and let rest for 15-20 minutes.
- Punch down.
- Divide dough in half and shape each into a braid.
- Place in two greased 9 inch cake pans.
- Brush surface of dough with salad oil.
- Cover pans loosely with plastic wrap.
- Refrigerate 2-24 hours.
- When ready to bake, remove from fridge, uncover and let stand 10 minutes.
- Bake at 375°F for 30-35 minutes.
- Remove from pan and immediately brush with butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 852.7 Kcal (3570 kJ) | ||
| Calories from fat | 244.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.12g | 42% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 3450.28mg | 144% | |
| Potassium | 312.3mg | 7% | |
| Total Carbs | 134.81g | 45% | |
| Sugars | 9.85g | 39% | |
| Dietary Fiber | 13.96g | 56% | |
| Protein | 18.22g | 36% | |
| Iron | 8.3mg | 46% | |
| Calcium | 384.8mg | 38% | |
| Amount Per 100 g | |||
| Calories | 299.37 Kcal (1253 kJ) | ||
| Calories from fat | 85.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.52g | 42% | |
|---|---|---|---|
| Cholesterol | 19.16mg | 18% | |
| Sodium | 1211.33mg | 144% | |
| Potassium | 109.64mg | 7% | |
| Total Carbs | 47.33g | 45% | |
| Sugars | 3.46g | 39% | |
| Dietary Fiber | 4.9g | 56% | |
| Protein | 6.4g | 36% | |
| Iron | 2.9mg | 46% | |
| Calcium | 135.1mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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