Freezer Broiche Braid

5 1/4 to 6 1/4 cups unsifted flour
1/2 cup sugar
1/2 tsp salt
2 pkgs active dry yeast
1/2 cup milk
1/2 cup water
2/3 cup margarine
4 eggs at room temperature
1 tsp lemon extract
1 egg white
1 tbsp sugar

In a large bowl, thoroughly mix 1 cup flour, 1/2 cup sugar, salt and undissolved yeast.

Combine milk, water and margarine in a saucepan. Heat over low heat until liquids are very warm. Margarine does not need to melt.

Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs, lemon extract and 1 cup flour. Beat at high speed 2 minutes scraping bowl occasionally.

Stir in enough additional flour to make a soft dough. Turn out onto heavily floured board; knead lightly to form ball. Cover with a towel; let rest 15 minutes.

Divide dough in half. Divide each half into 3 equal pieces. Form each piece into a roll, 12 inches long. Braid 3 rolls together; pinch ends to seal. Repeat with remaining 3 rolls. Place on large greased baking sheet. Cover tightly with plastic wrap; freeze until firm.

Transfer to plastic bags. Keep frozen up to 4 weeks.

TO BAKE:
Remove from freezer; unwrap and place on ungreased baking sheets. Let stand covered loosely with plastic wrap at room temperature until fully thawed, about 3 hours.

Let rise in warm place, free from draft, until doubled in bulk, about 1 hour and 15 minutes.

Combine egg white and remaining 1 tbsp sugar; brush mixture on bread.

Bake at 350 about 25 minutes or until done. Remove from baking sheet and cool on wire rack.

Makes 2 braids
Source: Workbasket; March, 1979