Braided Egg Bread So Tasty

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Braided Egg Bread

"This makes a very big and astounding loaf. I have used it for large parties."

Ingredients :

2 (.25 ounce) packages energetic dry yeast
half cup heat water (110 stages F/forty five stages C)
2 cups warm milk
half of cup white sugar
half cup butter
2 teaspoons salt
half cup water
5 eggs
11 cups all-purpose flour
1 egg
2 tablespoons sesame seeds

Instructions :

Prep : 30M	Cook : 60M	Ready in : 3H25M

Proof yeast and half of cup warm water in a big mixing bowl.
Combine hot milk, sugar, butter, salt, and half cup water in a medium bowl. Cool to a hundred and ten levels.
In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk mixture to yeast mixture. Add 2 cups flour and beat till smooth. Slowly upload final flour till it forms a stiff dough. Knead on a floured board for 10 mins (five minutes with a bread hook). Place in a big glass or plastic bowl gently greased. Turn dough over to oil each sides. Cover and permit rise in a warm, darkish place till doubled in volume, approximately 60 mins.
Punch down, cover, and let rise once more until double, approximately half-hour.
Punch again, and shape into 3 components. Form every element right into a 20-inch roll. Braid rolls on a big, greased cookie sheet. Cover and allow upward thrust till doubled.
Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in preheated 350 degree F (one hundred seventy five ranges C) oven for approximately 55 mins till properly browned. May be made into everyday sized loaves. Reduce baking time slightly.

Notes :

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