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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 32 |
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People rave about this tender, delicate bread every time I serve it, conveys Livonia, Missouri's June Mullins. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1-1/2 cups warm milk (110° to 115°) |
1/4 cup sugar |
1 tablespoon salt |
3 eggs, beaten |
1/4 cup butter, softened |
7 to 7-1/2 cups king arthur unbleached all-purpose flour |
1 egg yolk |
2 tablespoons water |
sesame seeds |
Directions:
1. Dissolve yeast in water. Add milk, sugar, salt, eggs, butter and 3-1/2 cups flour; mix well. Stir in enough remaining flour to form a soft dough.
2. On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, 1-1/2 to 2 hours.
3. Punch down. Cover and let rise until almost doubled, about 30 minutes. Divide into six portions. On a floured surface, shape each into a 14-in.-long rope. For each loaf, braid three ropes together on greased baking sheet; pinch ends to seal. Cover and let rise until doubled, about 50 minutes.
4. Beat egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake at 375° for 30-35 minutes. Yield: 2 loaves.
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