 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
|
A cross between Portuguese egg and challah this loaf is slightly sweet, and dense but a moist bread. One may add raisins to the batter. I simply like poppy seeds on top. This makes great French toast and plus also make great bread puddings The dough may be made into sweet rolls etc. Ingredients:
1 pkt active dry yeast |
1/4 cup water |
3 to 4 cups all purpose or bread flour |
2 large eggs fork beaten |
1 tsp vanilla or almond flavor |
1 tsp salt |
1/4 cup sugar |
1/2 stick softened butter or margarine |
3/4 to 1 cup warm water |
egg wash |
1 fork beaten egg with a bit of water |
optional: topping: pappy seeds, or desired seeds( fennel, sesame etc ) or sliced almonds |
Directions:
1. Dissolve yeast in the water till foamy
2. In a bowl place flour salt, sugar and mix well.
3. Make a well in the center and add yeast , eggs, butter, extract and mix well with fork
4. Add enough warm water to make a dough that sticks together
5. Knead by hand adding enough more flour in small amounts to make a soft and pliable dough, kneading smooth and elastic about 5 to 8 minutes.
6. place dough in an oiled bowl, turn to coat on all sides and cover and let rise almost double in a warm place
7. Gently deflate dough and divide into 3 parts and form a braids.
8. Let rise almost double again
9. Brush with an egg wash and sprinkle on desired seeds
10. Bake in a 350F oven 25 to 30 minutes or golden and done.
11. Cool on rack
12. Serve warm
13. May be frozen
14. Note: Although this makes one loaf for a braid or even in a loaf pan,, one may make smaller rolls or use bake dough in muffin cups etc.
15. Use the extra leftover egg wash to brush on the loaf the last 10 minutes of baking for a more golden look. I don't mind a rustic appearance as the bread never last that long when served!
|
|