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BREAD-BRAIDED EGG Recipe

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This recipe for BREAD-BRAIDED EGG, by , is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Bonnie Johnson

Category:
Category:

Ingredients:  
Ingredients:  
17 oz. red-skinned potatoes (about 3 medium), peeled
5 cups water
3/4 cup sugar
6 Tbs butter, room temperature
4 tsp coarse salt

1/2 cup warm water (105-115 degrees)
3 envelopes of dry yeast
Pinch of sugar
4 large eggs
8 cups unbleached all purpose flour, approximately

Cornmeal
3/4 cup golden raisins (optional)
1 egg, beaten to glaze
Sesame seeds or poppy seeds

Directions:
Directions:
Combine potatoes and 5 cups of water in large pot. Cover and boil until potatoes are very tender, about 40 minutes. Ladle 1 1/4 cups cooking liquid into small bowl and reserve; cool to lukewarm. Drain potatoes. Transfer to medium bowl and mash until smooth. Place mashed potatoes in strainer set over large bowl of electric mixer. Using rubber spatula, press mashed potatoes through strainer. Add 3/4 cup sugar, butter, 4 tsp salt and 1 1/4 cup reserved cooking liquid to mashed potatoes. Using dough hook, beat until well blended.
Combine 1/2 cup warm water, yeast and pinch sugar in small bowl. Let stand until foamy, about 10 minutes. Add to potato mixture and beat to blend. Beat in 4 eggs. Mix in enough flour, 1 cup at a time to form soft dough. Turn dough onto generously floured surface. Knead until smooth and elastic, adding more flour as necessary to form soft elastic dough, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat, cover with plastic wrap, then towel and let rise in warm draft-free area until doubled in volume, about 1 hour. Oil 2 large baking sheets. Sprinkle generously with cornmeal. Turn out dough onto floured surface. Divide dough in half; knead each piece lightly; if desired, knead raisins into 1 piece. Divide each dough piece into 3 equal portions, roll out each portion between work surface and palms of hands to 15" long rope. Form into braids, using 3 ropes for each braid. Tuck ends under and pinch ends together. Place 1 loaf on each baking sheet. Cover with towel and let rise in warm draft-free area until almost doubled. About 30 minutes. Preheat oven to 400. Brush loaves with egg glaze. Sprinkle with sesame seeds or poppy seeds. Bake 15 minutes. Reduce oven temperature to 350
Continue baking until loaves are deep golden brown and sound hollow when tapped on bottom, about 25 minutes longer. Transfer to racks and cool completely. Can be made ahead. Wrap tightly in foil and freeze up to 2 weeks)

Number Of Servings:
Number Of Servings:
2 large loaves
Personal Notes:
Personal Notes:
This was the bread we had every Easter!

 

 

 

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