Egg Bread
A country inn recipe for Egg Bread.
Ingredients
- 6 cup all purpose flour
- 2 package dry yeast
- 1 0.5 cup milk
- 1/3 cup butter
- 0.5 cup sugar
- 1 tsp salt
- 3 eggs
- 1 egg yolk, beaten lightly
Instructions
- 1
sesame seeds Lightly grease baking sheet to hold three loaves. Sift together 2 cups of flour with yeast. In a saucepan heat milk, butter, sugar and salt until warm. Mix 3 eggs into dry ingredients and beat at low speed for 1 minute, then at high speed for 3 minutes. Beat in milk mixture. Stir in as much flour by hand as possible. Turn onto floured surface and knead in enough flour to make a smooth and elastic dough. Shape into 3 balls and place in a greased bowl. Cover and let rise for 1½ hours or until dough has doubled in size. Punch down, cover and let rest for 15 minutes. Divide dough into three portions. Divide each portion into 3 ropes. Pinch together ends of 3 ropes and braid, pinching other ends together. Place each loaf on
- 2
baking sheet. Cover and let rise until double, about 45 minutes. Preheat oven to 375F. Combine egg yolk and 1 tablespoon water. Brush on loaves. Sprinkle with sesame seeds and bake 25 minutes or until golden brown.