-WALDINE : -WALDINE VAN GEFFEN
0: Grease cookie sheet
1: In large bowl dissolve yeast in warm water
2: Add 2 cups flour, sugar, salt, water, milk, butter and egg
3: With electric mixer, blend at low speed until moistened
4: Beat 2 minutes at medium speed
5: By hand, stir in remaining flour to form a soft dough
6: Cover and let rise in a warm place until light and doubled in size, 45 to 60 minutes
7: To prepare filling, melt butter in saucepan and add remaining ingredients
8: When dough has doubled in size stir down and place on a floured board
9: Knead until no longer sticky
10: Roll out to an 18x12-inch rectangle
11: Spread with filling, then cut lengthwise into three 18x4-inch strips
12: Beginning with the 18-inch side, roll up each strip
13: Seal edges and ends
14: On the prepared cookie sheet braid the three rolls together
15: cover and allow to rise until doubled, about 45 to 60 minutes
16: Bake at 350 F for 30 to 35 minutes, or until golden brown
17: Serve warm or cool
18: Note: To make 2 small loaves, cut the 3 filled rolls in half crosswise before braiding
19: Braid each set of rolls separately on greased cookie sheet; bake as directed
20: Colorado Cache Cookbook (1978) From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
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