Delicious bread that is wonderful for breakfast casseroles. This bread doesn't keep. Enjoy it the same day and use the remaining for toast or a casserole.
Ingredients
YIELDS: 3 loaves
6 1/2 - 7 cups bread flour
2 tbsp instant yeast
1 tbsp salt
2 3/4 cups water
1 cup honey
1/4 cup vegetable oil
2 eggs
egg wash:
1 egg
1 tbsp water
pinch salt
4 tbsp poppy or sesame seed, more if desired
Instructions
If you are new to bread making you may find these instructions insightful.
1. In a large bowl mix together 6 1/2 cups flour, yeast, and salt.
2. Heat water, honey, vegetable oil to 120F. Gently add in eggs and blend together. Gently pour into the flour mixture. Beat about 40-50 strokes until moistened. It will be lumpy and sticky.
3. Cover with plastic wrap that has been sprayed with non-stick spray. Let rise about 2 hours, you want the dough to look a bit spongy and porous.
Use immediately or you can refrigerate and use up to 3 days.
4. You will want to have a bit of flour to dust your hands for shaping. Don't overwork the dough. Divide in half and shape 6 ropes for 2 loaves. You want about a rope that is 16" long. Braid them snugly. Tuck in the bottoms. it should end up about 14" long. You want it fatter and taller in the middle.
5. Place on a baking sheet, cover once more with plastic wrap or cloth and let rest approximately 40 minutes. Do the poke test.
Mix the egg wash ingredients and brush thinly all over the dough. Don't let it get in the crevices and cracks a bunch. Sprinkle seeds as desired.
6. Bake at 350F for 30-35 minutes or until golden brown.
Susie's Tips and Tricks
Use all-purpose flour if desired, the results will still be stellar, just a little less rise and a crust that's not quite as crisp.
You can use extra virgin olive oil if desired.
Kosher means no milk not eggs.
This bread goes stale faster than most. Use it up; french toast, bread pudding, etc.
You can add 1 cup of raisins before shaping if desired.
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