one of my traditions is to to make this braided Christmas bread. i think i tried it for the first time in the late 80's and have hardly missed a year since. in the last few years, i've made a couple of extras to share with friends, and one of them asked me to teach her how. i said "i'll do a blog about it and then you'll have a step by step tutorial-how about that?" so this ones for you cindy lou who~
so you start with frozen bread dough. (fetting's is not, nor have they ever paid me to promote their products. i think they should consider it though don't you?) i take it out of the freezer and let it thaw in the bag overnight in the fridge. it should be starting to raise some when you start to use it. next separate the loaves . for this tutorial, i laid 2 loafs side by side and started rolling them out on a flour covered counter.( lucky me, my hubbie remodeled our kitchen and put in granite counters for me a few years ago and they are marvelous for baking).
so now you roll them out, attempting to make a long rectangle, it does not have to be perfect~ then slap some softened butter on the bad boy and sprinkle liberally with cinnamon and sugar.
now the skilled part starts my friends, if you don't already have an apron on-get it on and get your hair in a ponytail! so you take a scissors ~wash it please if you've been using it to do Christmas crafts : ) ~ and start snipping in on the edges. i am not a perfectionist. i have never in all the years i've made this counted or measured how many snips a side gets. just cut in about 1/3 of the way into your rectangle, in about 1/2 inch slices and you'll most likely end up with about the same number of tabs on both sides. if you don't, just get creative and wrap two tabs at a turn if it's uneven!