A Number One Egg Bread Tasty Recipes

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A Number One Egg Bread

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

Ingredients :

2 (.25 ounce) programs energetic dry yeast
2/three cup heat water (one hundred ten ranges F/45 tiers C)
6 egg yolks
3 eggs, room temperature
half of cup vegetable oil
1/four cup white sugar
1 teaspoon salt
4 half of cups all-cause flour
1 egg
1 pinch salt

Instructions :

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

In a big bowl, dissolve yeast in water. Stir within 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 gently floured surface. Knead with closing flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and flip to oil the complete surface of the dough. Cover with a humid fabric. Place in a heat vicinity till double in size, about 1-1/2 hours.
Punch down the dough, and divide into three 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 1 egg with a pinch of salt; brush onto bread. Let the bread upward thrust till doubled, about 45 minutes.
Preheat the oven to 375 levels F (190 degrees C). Brush the bread with eggwash again.
Bake for 40 minutes, or till golden. Cool on a wire rack.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook it frivolously, and make easy-up less difficult.

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