Egg Bread

By LiLBoPeep · Jan 11, 2012 ·
  1. LiLBoPeep

    2 pkgs. active dry yeast
    2/3 c. warm water (almost hot)
    6 egg yolks (room temperature)
    3 eggs (room temperature)
    1/2 c. vegetable oil
    1/4 c. white sugar
    1 tsp. salt
    4 1/2 c. all-purpose flour (King Arthur)

    Cooking Instructions

    In a large bowl dissolve yeast in water. Stir in the yolks, 3 whole eggs, oil, sugar and salt. Add about 3 cups of flour to make a sticky dough. Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 min.

    You want to work in the flour about 1/2 cup at a time until incorporated. Do not dump all the flour in at once. Place in a well-oiled bowl, turning to oil the entire surface of the dough. Cover the bowl with a damp cloth. Place in a warm place until double in size, about 1 1/2 hours. Punch down the dough and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together and seal at the ends. Place the bread on a greased baking sheet. Beat the remaining 1 egg with a pinch of salt and brush over the bread. Let the bread sit and rise until double, about 45 mins. Preheat oven to 375°. Brush bread with egg wash again. Bake for 40 mins or until golden. Cool on a wire rack.

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