Yield: 2 loaves
SERVINGS: MAKES 2 LOAVES
SOURCE: HEARTH AND HOME COMP
FROM: SHARON STEVENS
File courtesy of: The Homestead, Nashville TN HST V32b (615)367-4410 2 packages dry yeast ½ cup brown sugar ½ cup warm water ½ cup melted butter 2 whole eggs plus 3 egg yolks 1 tsp salt 4-½ cups unbleached white flour 1 egg yolk combined with: 2 tsp flour 2 tsp sugar 2 tsp water Dissolve the yeast and brown sugar in warm water in a large mixing bowl. Set aside for about 10 minutes or until the yeast has become foamy. Stir in the butter, eggs, additional yolks and salt. Blend well. Add the flour, 1 cup at a time, mixing well.
Turn the dough out onto a floured board and knead with additional four for about 5 minutes or until the dough is elastic and not sticky. Divided the dough in half. Flatten and shape each half into a round loaf. Place on a greased baking sheet, cover loosely with aluminum foil, and let rise in a warm, draft free place until the loaves are doubled in bulk, about 1-2 hours. Brush the egg mixture on the top of the loaves and slash twice with a sharp knife. Sprinkle with additional sugar and bake in a preheated 325F oven for 35-40 minutes. Cool on a wire rack before slicing.
Submitted By SALLIE KREBS On 12-28-94