Directions: |
Directions:1. In large bowl, combine sugar, salt, yeast and 1 cup flour. In 1 quart saucepan over low heat, heat milk and butter until very warm 120ºto 130º. With mixer at low speed, beat liquid into dry ingredients just until blended. Beat at medium speed 2 minutes.
2. Reserve 1 egg yolk. To mixture in bowl, add egg white, remaining 2 eggs, and 3/4 cup flour; beat 2 minutes. Stir in 11/4 c flour to make a soft dough.
3. Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in more flour while kneading (about 1/2 cup). Shape dough into a ball and place in greased bowl, turning dough over to grease top. Cover and let rise in warm place (80º to 85º.) away from draft, until doubled, about 1 hour.
4. Punch down dough; turn onto floured surface; cover with bowl and let rest for 15 minutes. Grease large cookie sheet.
5. Cut 2/3 of dough into 3 equal pieces. On floured surface, with hands, roll each piece into a 13 inch long rope. Place ropes side by side and loosely braid, beginning in the middle and working toward each end. Pinch ends of ropes to seal and place braid on cookie sheet for bottom part of loaf.
6. For top part of loaf, cut remaining piece of dough into 3 equal pieces. Roll each piece into a 14 inch long rope; braid as above. Place small braid on top of large braid. Tuck ends of top braid under bottom braid, stretching top braid if necessary. Cover, until doubled, about 45 minutes.
7. Preheat oven to 375º. In cup, beat reserved yolk with water. Brush loaf with yolk mixture. Bake 30 minutes or until loaf is golden; cool on wire rack. |
This recipe for Braided Egg Bread, by 