Directions: |
Directions:In a large bowl, sprinkle yeast over warm water. Let sit 5 minutes until creamy. Beat in honey, oil, 3 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long strips about 1 1/2 inches in diameter. Pinch the ends of the three strips together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
Preheat oven to 375
Beat the remaining egg and brush a generous amount over each braid.
Bake at 375 for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one half hour before slicing. |
Personal
Notes: |
Personal
Notes: My dad would make up to 50 loaves of bread at Easter time. We'd eat the first few right out of the oven very warm. The remaining loaves would be shared with family and friends. The neighbors loved to see us running out of the house with loaves of this delectable treat in our arms. Of course hoping we were headed to their homes. This bread makes the most delicious French toast, regular toast, PBJ or salami sandwiches.
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This recipe for Grandpa Testa's Easter Bread is from