Jello Braid

I majored in Family and Consumer Science Education, formerly known as Home Economics.  After graduating and working as a teacher, I quickly discovered I actually really dislike teaching.  I don't mind one-on-one tutoring type stuff, but I hate dealing with all the classroom management issues.  Luckily, all the cooking, sewing, interior design, child development, nutrition, and family finance classes come in very handy in normal life, especially as a stay-at-home mom.  In the very first foods class I took, the teacher demonstrated making this awesome jello braid and I have been making it ever since.  It has fruity sweetness swirled through a classic soft white bread.  It isn't sickeningly sweet so you can eat as much as you want (for better or for worse) and it is excellent toasted and buttered.

Jello Braid

Number of Servings: 2loaves
Time to Prepare: 2 hours 45 minutes

• 5-6 cups bread flour
• 3 T yeast
• 2 cups hot water (~120 degrees)
• 1/4 cup sugar
• 2 T shortening
• 2 t salt
• 1 (3 oz) package Jello, any flavor you want--get crazy!
• butter

Combine 2 cups flour with the yeast in the bowl of a stand mixer.  Add the water, sugar, shortening, and salt and mix thoroughly.  Add flour, 1/2 cup at a time, to make a soft dough.  Knead until smooth and elastic.  Cover and let rise until double.

Place the dough on a floured surface and divide in half.  Starting with one half, divide it into three equal pieces.  Roll each piece into a rectangle about 3" by 12".  Sprinkle half of the jello powder evenly over the three pieces, leaving a strip about 1/2" wide along one long edge of each rectangle.  Roll each rectangle from one long edge towards the edge the with non-powdered strip.  Pinch to seal.  Place the three ropes seam-side down next to each other and braid together.  Pinch the ends and roll under to seal.  Place on a lightly greased baking sheet.  Repeat with the other half of the dough.  Cover the loaves and let rise until double.

Bake at 375 degrees for 30-40 minutes.  Brush with butter and let cool.

Source: adapted from "Basic Food Preparation: A User's Guide" by Janet C. Stocks