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Categories:Viewed: 30 - Published at: 6 years ago
Ingredients
- 1/2 cup water or 1/2 cup milk, for more richness
- 4 eggs
- 6 tablespoons oil, makes it more cake like
- 6 tablespoons sugar
- 1 1/2 teaspoons salt
- 5 cups flour
- 2 1/2 teaspoons instant yeast (OR AMOUNT SPECIFIED BY YOUR YEAST PER CUP OF FLOUR) or 2 1/2 teaspoons bread machine yeast (OR AMOUNT SPECIFIED BY YOUR YEAST PER CUP OF FLOUR)
- GLAZE
- 2 egg yolks
- 2 tablespoons water
- 1/8 teaspoon salt
Method
- In bread machine add to bread pan in order suggested by manufacturer, select dough setting, press start.
- After beep, remove risen dough and follow directions on how to shape and bake below.
- In Kitchen-aid stand mixer or like devise mix dry ingredients in bowl and turn on low speed to incorporate.
- Add eggs one at a time, allow to mix in before adding next one, then add oil.
- Turn mixer up to next speed (2 on Kitchen-aid), add milk in a slow stream, knead until soft, smooth, and warm, about 3 to 4 minutes.
- Grease a bowl and place dough in bowl turning to coat.
- Allow to rest and rise until double in size.
- ***Shaping and baking***.
- Punch down and turn out risen dough onto a lightly oiled surface, let rest 5 minutes, punching dough down gets it all excited, it needs to sit and relax.
- Shape dough into a log and cut off 1/3; set aside.
- Cut remaining dough into 3 pieces and roll into 18 inch ropes, start braid from middle and braid to one end, pinch together and tuck under, repeat with other side.
- Cut set aside dough into 3 pieces and roll out to 13-15 inches long, repeat braiding method and place smaller braid on top of larger braid.
- Grease a large 1/2 sheet baking sheet and place finished braid sideways from corner to corner.
- Allow to rise until almost double, mix glaze ingredients and brush loaf gently.
- Bake in preheated 350°F oven for 35-45 minutes, cover loosely with foil 15-20 minutes into baking to avoid over browning.
