Ingredients
- 2 PKGS YEAST
- 1/2 CUP SUGAR OR HONEY
- 1 T SALT
- 5 1'2 - 6 C. BREAD FLOUR OR ALL PURPOSE FLOUR ( I OFTEN USE 1 - 2 CUPS OF WHOLE WHEAT PASTRY FLOUR IN PLACE OF WHITE FLOUR)
- 1 3/4 CUPS HOT WATER (12O DEGREES) OR YOU CAN USE MILK FOR PART OF THE LIQUID)
- 4 EGGS SLIGHTLY BEATEN
- 1/2 CUP UNSALTED BUTTER MELTED,
- RICH EGG GLAZE ( 1YOLK OR WHOLE EGG, PLUS 1 T WATER, MILK OR CREAM)
- SEEDS - POPPY OR SESAME
Directions
-
PLACE YEAST, SUGAR, SALT, AND 2 CUPS OF FLOUR IN A LARGE BOWL. ADD WATER, EGGS, BUTTER. BEAT HARD FOR 3 MINUTES. ( I USE A MIXER FOR THIS.)
-
ADD REMAINING FLOUR 1/2 CUP AT A TIME. WHEN IT GETS TOO MUCH FOR THE MIXER I KNEAD THE DOUGH ON A FLOURED BOARD. IT SHOULD BE SOMEWHAT STIFF. ( I OFTEN ADD A BIT MORE FLOUR THAN SUGGESTED.)
-
PLACE DOUGH IN A GREASED BOWL, COVER, AND LET RISE FOR 1 – 1/12 HOURS .
-
GENTLY DEFLATE AND DIVIDE TO BRAID. IT MAKES TWO MEDIUM SIZED LOAVES.
-
LET BRAIDED BREAD RISE ANOTHER 30- 40 MINUTES COVERED LOOSELY.
-
BRUSH DOUGH WITH EGG WASH AND SEEDS.
-
BAKE IN A PREHEATED OVNE 350 DEGREES FOR 40 – 45 MINUTES. ( IT CAN OFTEN TAKE LONGER. A LOT DEPENDS ON THE SIZE OF THE LOAF.)