Ingredients
- 4 cups (480 grams) bread flour (I used Pillsbury)
- 2 tsp active dry yeast (I used Red Star)
- 2 tbsp sugar
- 1/2 cup water
- 1/2 cup milk
- 2 tbsp butter, diced
- 2 tsp salt
- 2 eggs + 3 egg whites, lightly beaten
- Topping
- 1 egg yolked mixed with few drops of milk
- more flour for dusting the working area
Preparation
Step 1
In a mixing bowl add 2 cups of flour, sugar and yeast. Whisk to combine.
In a small saucepan, add the water, milk and butter and heat until lukewarm (~ 110F). Pour over the flour mixture, stir to combine and let it rest for about 10 minutes until the sticky dough starts to rise and gets a spongy texture.
Add the lightly beaten eggs mixed with the salt and with the dough hook on, start kneading, slowly adding the remaining 2 cups of bread flour.
When all the flour is added, increase the mixer speed to medium-high and let it knead for about 3-4 minutes or until the dough cleans itself from the sides of the bowl.
If it's still sticky add just a little bit more flour. The dough should be soft and elastic and just a wee bit sticky to your fingers.
With the help of a spatula, place the dough into a buttered bowl, cover with plastic wrap and let it rise at room temperature until doubled in volume. It should take little over an hour.
When the dough is risen, place it on a lightly floured surface, divide into 3 and roll each piece into a 15 inch rope.
Braid the ropes, pinching the ends and tuck them under to seal.
Gently place the braid on a cookie sheet. If it's easier for you, you can braid it directly on the cookie sheet.
Cover with plastic wrap again and let it rest for the second time for about half an hour.
Meanwhile, heat the oven to 400F.
Just before placing the bread into the oven, brush it with the egg was (1 egg yolked mixed with few drops of milk).
Bake for 30 minutes or until nice and golden.
Let it cool before slicing.