| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread machi, Bread maili |
16 |
Servings |
INGREDIENTS
|
|
— 1/2 lb Loaf: |
| 2 |
lg |
Eggs |
| 5/8 |
c |
Water; tepid |
| 1 1/2 |
tb |
Oil; corn OR other bland oil |
| 1/2 |
ts |
Salt |
| 4 1/2 |
tb |
Sugar |
| 3 |
c |
Bread flour |
| 2 1/4 |
ts |
Yeast; Rapid-Rise |
INSTRUCTIONS
I have a Hibachi 1.5 lb machine and the specified order for ingredients is
wet then dry. When I am there, I add the yeast about 30 sec. after it
starts mixing. Otherwise just put it on top of the dry ingredients. I use
the dough setting and then braid and bake it by hand.
Add to machine in the manufacturers prefered order (Hitachi is wet first,
but dry first works fine in other machines). Select dough mode. Remove when
first rise is finished and punch down on a floured surface (dough is
slightly sticky and very puffy). After resting for a few minutes, divide
into thirds, roll into ropes and braid. Let rise until almost doubled in a
warm place, about 45 minutes. I braid the loaf and place on a slightly
oiled cookie baking sheet to rise. Bake in a pre-heated 350 deg. F oven for
25 minutes (approx). You can give it an egg wash, but I find the loaves get
nicely brown without it.
>From: Mary Flather Peters <mary@qur.nrl.navy.mil>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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