Beyond WBYBM2 Owner's Manual page 161

Recipes
brown. Remove from baking sheet; cool on rack. If a topping
is desired, drizzle with your favorite powdered sugar glaze or
dust with powdered sugar.
Holiday Braid: divide dough into 3 equal portions. On lightly
floured surface, stretch and roll piece into a 14-inch rope.
Loosely braid from center to ends. Pinch ends and tuck under
the seal. Place on greased baking sheet. Cover; let rise in
warm place until dough tests ripe*, about 35 minutes. Com-
bine the yolk of 1 egg and 1 TBL water, gently brush top of
braid. Bake at 350º F for 35-40 minutes, until golden brown.
Remove from baking sheet; cool on rack.
*Baker's Note: Test ripeness of risen dough by lightly touch-
ing with fingertip. If indention remains, the dough is ripe and
ready for your Breadmaker.
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