Homemade egg bread
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (1/4 oz. ea.) active dry yeast |
| ½ | cup | Warm water (110-115 degrees) |
| 1½ | cup | Warm milk (110-115 degrees) |
| ¼ | cup | Sugar |
| 1 | tablespoon | Salt |
| 3 | Eggs, beaten | |
| ¼ | cup | Butter, softened |
| 1 | cup | (To 2 c) flour |
| 1 | Egg yolk | |
| 2 | tablespoons | Water |
| Sesame seeds | ||
Directions
"People rave about this tender, delicate bread every time I serve it." - June Mullins
Dissolve yeast in water. Add milk, sugar, salt, eggs, butter and 3½ cups flour; mix well. Stir in enough remaining flour to form a soft dough. On a floured board, knead until smooth and elastic, 6-8 minutes. Place in greased bowl; turn once to grease top. Cover and let rise until almost doubled, 1 ½ to 2 hours. Punch down. Cover and let rise until almost doubled, about 30 minutes. Divide into 6 portions. On a floured board, shape each into a 14" long rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal. Cover and let rise until doubled, 50 60 minutes. Beat egg yolk and water; brush over loaves. Sprinkle with sesame seeds.
Bake at 375 degrees for 30-35 minutes.
Yields: 2 loaves From: "Taste of Home" Magazine, April/May 1995