Friday, August 26, 2016

Braided Egg Bread


  • Servings: 1
  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees f/45 degrees c)
  • 2 cups hot milk
  • 1/2 cup white sugar
  • 1/2 cup butter
  • 2 teaspoons salt
  • 1/2 cup water
  • 5 eggs
  • 11 cups all-purpose flour
  • 1 egg
  • 2 tablespoons sesame seeds


    Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 3 hrs 25 mins

  • proof yeast and 1/2 cup warm water in a large mixing bowl.
  • combine hot milk, sugar, butter, salt, and 1/2 cup water in a medium bowl. cool to 110 degrees.
  • in small bowl, slightly beat 5 eggs, then add to cooled milk mixture. add milk mixture to yeast mixture. add 2 cups flour and beat until smooth. slowly add remaining flour until it forms a stiff dough. knead on a floured board for 10 minutes (5 minutes with a bread hook). place in a large glass or plastic bowl lightly greased. turn dough over to grease both sides. cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes.
  • punch down, cover, and let rise again until double, approximately 30 minutes.
  • punch again, and form into three parts. form each part into a 20-inch roll. braid rolls on a large, greased cookie sheet. cover and let rise until doubled.
  • lightly beat remaining egg and brush loaf. sprinkle with sesame seeds. bake in preheated 350 degree f (175 degrees c) oven for about 55 minutes until nicely browned. may be made into two regular sized loaves. reduce baking time slightly.

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