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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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Jewish Egg Bread Ingredients:
3/4 cup water |
2 large eggs |
1 tablespoon honey |
3 tablespoons vegetable oil |
3 cups bread flour |
1 tablespoon gluten |
1 1/2 teaspoons salt |
1 3/4 teaspoons fast rising yeast (or 2 1/4 t. bread machine yeast) |
1 tablespoon poppy seeds or 1 tablespoon sesame seeds, for sprinkling |
1 cup water |
2 large eggs, plus |
1 egg yolk |
1 1/2 tablespoons honey |
1/4 cup vegetable oil |
4 cups bread flour |
1 tablespoon gluten, plus |
1 teaspoon gluten |
2 teaspoons fast rising yeast (or 2 1/2 t. bread machine yeast) |
1 tablespoon poppy seeds or 1 tablespoon sesame seeds, for sprinkling |
Directions:
1. Place the ingredients in the pan according to the order in the manufacturer’s instructions.
2. Set crust on medium and program for the Basic cycle; press Start.
3. During Rise 3, carefully lift the lid and sprinkle just the top of the dough with poppy or sesame seeds.
4. Close the lid to finish the rising and baking.
5. When the baking cycle ends, immediately remove the bread from teh pan and place it on a rack; let cool to room temperature before slicing.
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