- 32
- 30 mins
- 60 mins
Ingredients
- 2 2 2 packages (1/4 ounce each) active dry yeast
- 1/2 1/2 to 115°) warm water (110° to 115°)
- 1-1/2 1-1/2 to 115°) warm whole milk (110° to 115°)
- 3 3 3 large eggs
- 1/4 1/4 1/4 cup butter, softened
- 1/4 1/4 1/4 cup sugar
- 1 1 1 tablespoon salt
- 7 to 7-1/2 7 to 7-1/2 7-1/2 cups all-purpose flour
- 1 1 1 large egg yolk
- 2 2 2 tablespoons water
- Sesame seeds
Preparation
Step 1
In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in warm place until doubled, 1-1/2 to 2 hours.
Punch down dough. Turn onto a lightly floured surface; divide into six portions. Roll each into a 14-in.-long rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°.
Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Yield: 2 loaves (16 slices each)
Originally published as Homemade Egg Bread in Taste of Home
April/May 1995, p45