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Braided Egg Bread




Source of Recipe


Internet


List of Ingredients




1 package active dry yeast
1¼ cups warm water
2 tsp. sugar
2 tsp. salad oil
4½ cups flower
2 eggs
1 egg yoke, beaten with 1 tsp. water
3 tbsp. sesame seeds

In a mixing bowl, sprinkle yeast over ¼ cup of the warm water. Let stand until soft (about 5 minutes). Add remaining 1 cup of warm water, sugar and oil.

Mix in 3 cups of the flower, beat at medium speed until smooth and elastic (about 5 minutes). Beat in eggs, one at a time, and gradually stir in about 1½ cups of flower to make a soft dough.

Turn dough out onto a floured board and knead until dough is smooth and satiny and small bubbles form just under the surface. Add more flour if dough becomes sticky.

Turn dough into a greased bowl. Cover and let rise in a warm place until doubled... about one hour. Punch dough down, cover again and let rise until doubled... about 45 minutes.. Punch down and divide into 3 equal portions.

On a lightly floured board, roll each portion into an 18-inch strand. Place 3 strands on a greased baking sheet and braid, pinching the ends together. Let rise until doubled... about 45 minutes. Brush with egg-yolk mixture and sprinkle with sesame seeds. Bake at 375 degrees for about 45 minutes or until crust is golden brown and loaf sounds hollow when tapped.

Makes 1 loaf


Recipe