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Homemade Egg Bread |
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Serves: 24
Print this Recipe
Yield: 2 loaves
People rave about this tender, delicate bread every time I serve it.
June Mullins, Livonia, Missouri
2 (1/4-ounce) packages active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/4 cup sugar
1 tablespoon salt
3 eggs, beaten
1/4 cup butter, softened
7 to 7-1/2 cups all-purpose flour
1 egg yolk
2 tablespoons water
Sesame seeds
Dissolve yeast in water. Add milk, sugar, salt, eggs, butter and 3-1/2 cups flour; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1-1/2 to 2 hours. Punch dough down. Cover and let rise until almost doubled, about 30 minutes. Divide into six portions. On a floured surface, shape each into a 14-in.-long rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal. Cover and let rise until doubled, 50-60 minutes. Beat egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake at 375° for 30-35 minutes.
© Copyright Reiman Publications, 1993-1997
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