| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
|
|
—for 1 1/2 pound loaf— |
| 1/3 |
c |
Water |
| 2 |
lg |
Eggs |
| 2 |
lg |
Egg yolks |
| 1/4 |
lb |
Butter or margarine |
| 2 1/2 |
c |
All-purpose flour |
| 3 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
pk |
Active dry yeast |
| 2 |
lb |
Loaf: |
| 1/3 |
c |
Water |
| 3 |
lg |
Eggs |
| 2 |
lg |
Egg yolks |
| 3/8 |
lb |
Butter or margarine |
| 3 1/3 |
c |
All-purpose flour |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
pk |
Active dry yeast |
INSTRUCTIONS
1. Add ingredients to bread machine pan according to manufacturer's
directions.
2. Select sweet or dough cycle.
3. At the end of the cycle, scrape the dough onto a board lightly coated
with all-purpose flour. Divide dough into 3 equal pieces. If making a 1
1/2-pound loaf, roll each piece to form a rope about 12 inches long. For a
2-pound loaf, roll each piece to form a rope about 14 inches long. Lay
ropes parallel about 1 inch apart on a buttered 14 x 17 inch baking sheet.
Pinch ropes together at one end, braid loosely, then pinch braid end
together.
4. Cover loaf lightly with plastic wrap and let stand in a warm place until
puffy, about 35 minutes. Remove plastic wrap.
5. Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with
egg mixture.
6. Bake braid in a 350 F oven until golden brown, about 30 minutes. Cool on
a rack at least 15 minutes before slicing. Serve hot, warm, or cool.
NOTES : Sunset Magazine, March 1998
Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@mcn.net>
on Feb 15, 1998
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