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    HOMEMADE EGG BREAD


    Source of Recipe


    Frazier Cook Book


    Recipe Introduction


    Bake at 375F. Makes 2 loaves.


    List of Ingredients


    • 1/2 cup lukewarm water (110 to 115F)
    • 2 pkgs. active dry yeast
    • 1 1/2 cups lukewarm milk
    • 1/4 cup sugar
    • 1 TBS. salt
    • 3 eggs
    • 1/4 cup soft butter
    • 7 1/4 to 7 1/2 cups sifted flour


    Instructions


    1. In mixing bowl, dissolve yeast in water. Stir in milk, sugar and salt. Add eggs, shortening and half of the flour; mix with a spoon. Add rest of the flour; mix by hand.
    2. Turn onto a lightly floured board. Knead until smooth and blistered (about 5 minutes). Round up in greased bowl; bring greased side up. Cover with a damp cloth and let rise in a warm place until double in size (1 1/2 to 2 hours).
    3. Punch down; round up; let rise again until almost double in size (30 minutes).
    4. Divide dough into 6 equal parts, making 6 14 inch long rolls.
    5. Braid 3 rolls loosely (start the braid in the center of loaf). Pinch ends together and tuck under. Repeat for second braid. Place on 2 greased baking sheets. Cover with a damp cloth. Let rise until almost double in size (50 to 60 minutes).
    6. Heat oven to 375F. Brush braids with a glaze of 1 egg yolk and 2 TBS. of water. Sprinkle with sesame seed. Bake 30 to 35 minutes.


 

 

 


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