Braided Multigrain Egg Bread (1 Loaf)

By Joschef

Ingredients

• 1 tsp (10 mL) sugar
• 1/2 cup (250 mL) water, warm
• 1 Tbs active dry yeast
• 1/2 cup (250 mL) milk
• 1 1/2 tbsp (45 mL) sugar
• 1 tsp (10 mL) salt
• 2 Tbs (50 mL) butter or margarine
• 1 (1) egg, beaten
• 3 1/2 cups (1750 mL) ROBIN HOOD Best For Bread Multigrain Blend
• 1 (1) egg yolk
• 2 tbsp (25 mL) water
• 2 Tbs cup (50 mL) sesame or poppy seeds

Preparation

Step 1

1. DISSOLVE 1 teaspoon (10 mL) sugar in 1/2 cup (250 mL) warm water, in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
2. HEAT milk to lukewarm. Stir in 1 1/2 tablespoons (45 mL) sugar, salt, butter and eggs. Add milk mixture and 1 cup Robin Hood Best For Bread Multigrain Blend to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
3. STIR IN 3 1/2 cups (1125 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into a ball.
4. KNEAD dough, adding more flour as necessary, until it is smooth, elastic and no longer sticky (about 10 minutes).
5. PLACE in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
6. LET RISE in warm place (75°-85°F/24°-29°C) until doubled (45 - 60 minutes).
7. PUNCH DOWN. Turn out onto lightly floured board. Round up portion. Cover and let rest for 10 minutes.
8. ROLL portion into 9" x 14" (23 cm x 35 cm) rectangle. Cut lengthwise into 3 equal strips. Fold each strip lengthwise in half and seal edges together. With seam side down, braid the 3 strips together.
9. PLACE the braid on greased baking sheet. Tuck ends under to make neat looking loaf. Cover with tea towel.
10. LET RISE in warm place until doubled (30 to 45 minutes).
11. BRUSH loaves with egg yolk beaten with 2 tablespoons (25 mL) water. Sprinkle with sesame or poppy seeds.
12. BAKE at 350°F/180°C for 25 to 30 minutes. Remove from baking sheets immediately and cool on a wire rack.