A Number-One Egg Bread
Recipe information
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Cooking:
25 min.
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Servings per container:
18
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Source:

Ingredients for - A Number-One Egg Bread

1. Active dry yeast - 2 (.25 ounce) packages
2. Warm water (110 degrees F/45 degrees C) - ⅔ cup
3. Egg yolks - 6 large
4. Eggs, at room temperature, divided - 4 large
5. Vegetable oil - ½ cup
6. White sugar - ¼ cup
7. Salt - 1 teaspoon
8. All-purpose flour, divided - 4 ½ cups
9. Salt - 1 pinch

How to cook deliciously - A Number-One Egg Bread

1. Stage

Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

2. Stage

Stir in egg yolks, 3 whole eggs, oil, sugar, and salt. Mix in 3 1/2 cups of flour to make a sticky dough.

3. Stage

Turn dough out onto a lightly floured surface. Knead with remaining 1 cup flour until smooth and elastic, about 7 minutes. Transfer dough to a well-oiled bowl and turn until entire surface is coated with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 1/2 hours.

4. Stage

Punch down the dough and divide into thirds. Roll each piece into a 12-inch long rope. Braid the three strands together and seal the ends. Transfer the bread to a greased cookie sheet.

5. Stage

Whisk remaining egg with a pinch of salt; brush on top and sides of bread. Set eggwash aside. Let bread rise until doubled in volume, about 45 minutes.

6. Stage

Preheat the oven to 375 degrees F (190 degrees C). Brush bread again with eggwash.

7. Stage

Bake in the preheated oven until golden, about 40 minutes. Cool on a wire rack.