A Number One Egg Bread The Best Recipes

Monday, January 15, 2024

A Number One Egg Bread

"This makes all other egg breads appearance weak. I found out the recipe from two older women in Hawaii. This makes the first-rate bread pudding and french toast possible. Try reducing it in chunks and dipping it in fondue---WOW!"

Ingredients :

2 (.25 ounce) packages energetic dry yeast
2/3 cup warm water (110 levels F/45 ranges C)
6 egg yolks
3 eggs, room temperature
1/2 cup vegetable oil
1/four cup white sugar
1 teaspoon salt
four half of cups all-cause flour
1 egg
1 pinch salt

Instructions :

Prep : 20M	Cook : 18M	Ready in : 3H20M

In a massive bowl, dissolve yeast in water. Stir inside the yolks, three eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.
Turn dough out onto a lightly floured floor. Knead with final flour till smooth and elastic, about 7 minutes. Place in a properly oiled bowl, and turn to oil the complete floor of the dough. Cover with a damp material. Place in a warm place until double in size, about 1-half hours.
Punch down the dough, and divide into 3 pieces. Roll each piece right into a rope about 12 inches lengthy. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the last 1 egg with a pinch of salt; brush onto bread. Let the bread upward push till doubled, about 45 minutes.
Preheat the oven to 375 levels F (a hundred ninety degrees C). Brush the bread with eggwash again.
Bake for forty minutes, or until golden. Cool on a cord rack.

Notes :

Reynolds® Aluminum foil can be used to keep meals wet, cook it frivolously, and make smooth-up simpler.

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