Braided Egg Bread Loaf, Clay Pot

By MarieR

Ingredients

• 1/2 cup (4-ounces) milk
• 6 tablespoons butter
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 cup (2-ounces) water, warm-105-115 degrees F.
• 1 package (1/4-ounce) yeast
• 2 1/2 cups all-purpose flour
• 3 large eggs
• 1 large egg white For egg wash
• 1 teaspoon water For egg wash
• sesame seeds

Details

Servings 1

Preparation

Step 1

Scald milk; remove from heat. Stir in butter, sugar and salt. Stir until butter melts. Pour into large bowl and cool to lukewarm.
Dissolve yeast in the 1/4 cup warm water. Let stand until softened.
In food processor, place about 1/2 flour, milk mixture, and dissolved yeast; blend this slightly, then add remainder of flour. Process until dough forms ball.
Remove, hand knead a couple of turns, then place into greased bowl. Cover and let rise til double in size.
Soak bottom of Clay pot in water for 15 minutes.
When dough is doubled in size, dry Clay pot and grease well. Cut wax or parchment paper to line bottom and
grease that.
Punch down dough. Knead slightly to expel bubbles. Divide into 3 equal parts. Roll each part into 12" rope. Place side by side into Clay pot and braid. Tuck ends under. Cover and let rise til nearly double in size.-about 45 minutes. Brush top with the egg white and water mixed (egg wash). Sprinkle with sesame seeds.
Soak top of Clay pot in water about 15 minutes; drain, dry and grease inside well.
Place the cover Clay pot into COLD oven. Set oven at 425 degrees F. (400 degrees F). Bake 40 to 45 minutes or til bread sounds hollow.
Remove from Clay pot and cool on wire rack.

Can be prepared same as above and cooked on cookie sheet.

Yield:1 Large Loaf