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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 32 |
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Eggs lend to the richness of this traditional braided bread. The attractive golden color and delicious flavor make it hard to resist. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1 cup warm water (110° to 115°) |
1/2 cup canola oil |
1/3 cup sugar |
1 tablespoon salt |
4 eggs |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
topping: |
1 egg |
1 teaspoon cold water |
1 tablespoon sesame or poppy seeds, optional |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope.
3. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.
4. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 30-35 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 loaves (16 slices each).
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