Getting to be that time of year when you don’t mind spending a little extra time being creative. And so, from Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide, I present to you…

HOW TO MAKE THREE- AND FIVE-STRAND BRAIDS AND OTHER FANCY BREAD SHAPES

from The Creative Cooking Course (1982).

We will now learn to make two classic braided bread shapes. We’re using Basic White Bread to make our braid, but you can prepare it equally well with whole wheat bread dough. You can even use a combination of the two for an interesting effect …
Right now, follow our step-by-step … instructions to make a three-strand braid. After you’ve made the three-strand, progress to the five-strand.

1. To make a three-strand braid, roll the dough out flat and cut two incisions through to the surface, almost separating the strands but leaving them attached at the end.
2. Making this braid is simply a matter of weaving the left [strand] over center, right over center, repeating to the end and neatly tucking in the ends.

HOW TO MAKE A FIVE-STRAND BRAIDED LOAF

1. To make a five-strand braid, arrange five strands. We recommend that you always visualize the number of a strand by checking its position. As you face the bread, #1 will always be farthest left and #5 will always be farthest right. Your sequence is 2 over 3, 5 over 2, 1 over 3, repeat.
2. Roll dough into a long half-inch thick rectangle 7 ½ x15 inches. Mark off top end into five equal 1 ½ inch wide divisions. We’re using a professional pastry cook’s scraper, but a sharp kitchen knife does very well.
3. Divide the dough being careful to leave it joined at the end. Lay it on a lightly floured board with the five strands spread out. Never stretch the dough. Remember the strip on your left will always be #1, the strip on your right will always be #5, and those in the middle will be 2, 3, and 4 from left to right.
4. Cross 2 over 3.
5. Cross 5 over 2.
6. Cross 1 over 3 and repeat from beginning in the same sequence until …
7. The braid is completed. When you reach the end of the strands, dab all five with cold water, pinch together, and tuck underneath the braid. Place on a well-buttered baking sheet. Cover and let rise in a warm place for about an hour or until doubled in bulk. Bake at 400 degrees for 10 minutes. Brush with Egg Wash. Bake for 15 minutes longer or until bread tests done.

FANCY BREAD SHAPES

All the shapes we’re going to describe can be made with Basic White Bread dough or Basic Whole Wheat Bread dough.

Knot rolls. Cut dough into 7-inch strips, ½ inch wide. Knot them in the center. Pull out the ends and flatten each end to ensure a good finished shape.

Twists. Cut 7-inch strips, 1 ¼ inches wide. Just twist, using one hand to hold the dough steady and the other to twist.

Oval rolls. With an oval pastry cutter cut out dough. Use your hands to form the ovals into rolls with sharp ends. With a pair of kitchen scissors, snip the top of each roll into a high, centered line of spikes.

Our small bread shapes are ready for rising on a lightly floured baking sheet. Let them rise until doubled in bulk. Brush with Anglais Glaze and bake on a lightly floured baking sheet at 400˚ for 12 to 15 minutes or until lightly browned.