Number One Easter Egg Bread
Directions:
Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about seven minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover 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 the ends. Place the bread on a greased cookie sheet. Beat the remaining one egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.
Preheat the oven to 375-degrees F (190 degrees C). Brush the bread with eggwash again.
Bake for 40 minutes, or until golden. Cool on a wire rack.
Makes one large loaf.
This bread recipe makes the best bread pudding and french toast imaginable. Try cutting it in chunks and dipping it in fondue---yum!
Ingredients:
Two (.25 ounce) packages active dry yeast
2/3 cup warm water (110-degrees F/45 degrees C)
Six egg yolks
Three eggs, room temperature
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
4-1/2 cups all-purpose flour
One egg
Pinch salt
In a large bowl, dissolve yeast in water. Stir in the yolks, three eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.
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