As a teenager my oldest daughter wanted to be a chef. She has turned out to be a very good baker of which area I have not one ounce of talent.
This is her recipe for egg bread. It is really good bread. She makes it twice a year - once at Thanksgiving and again at Christmas. It is now our own tradition. She braids it and it bakes up so wonderfully golden and shiney with the egg wash. It is so lovely to place the entire loaf on the table while it is warm and tear off a serving from it while the steam rises.
Baking takes some practice. If you fail don't give up. Try again. Even I can make a fairly descent offering from the recipe but it is nothing like hers. She really has a hand for it. The title is linked to the recipe on my recipe journal.
Colby's Egg Bread
2 pkg active dry yeast
2/3 c warm water (110 degrees)
6 egg yolks
3 eggs, room temperature
1/2 c. vegetable oil
1/4 c. white sugar
1 tsp salt
4 1/2 cups all purpose flour (King Arthur)
1 egg
1 pinch salt
In a large bowl dissolve yeast in water. Stir in the yolks, 3 whole eggs, oil, sugar and salt. Add about 3 half cups of flour to make a stick 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 degrees. Brush bread with egg wash again.
Bake for 40 mins or until golden.
Cool on a wire rack.
This is her recipe for egg bread. It is really good bread. She makes it twice a year - once at Thanksgiving and again at Christmas. It is now our own tradition. She braids it and it bakes up so wonderfully golden and shiney with the egg wash. It is so lovely to place the entire loaf on the table while it is warm and tear off a serving from it while the steam rises.
Baking takes some practice. If you fail don't give up. Try again. Even I can make a fairly descent offering from the recipe but it is nothing like hers. She really has a hand for it. The title is linked to the recipe on my recipe journal.
Colby's Egg Bread
2 pkg active dry yeast
2/3 c warm water (110 degrees)
6 egg yolks
3 eggs, room temperature
1/2 c. vegetable oil
1/4 c. white sugar
1 tsp salt
4 1/2 cups all purpose flour (King Arthur)
1 egg
1 pinch salt
In a large bowl dissolve yeast in water. Stir in the yolks, 3 whole eggs, oil, sugar and salt. Add about 3 half cups of flour to make a stick 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 degrees. Brush bread with egg wash again.
Bake for 40 mins or until golden.
Cool on a wire rack.
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