| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Breads |
1 |
Servings |
INGREDIENTS
| 3 |
pk |
Yeast |
| 1 1/3 |
c |
Warm water (110°-115°) |
| 1 |
tb |
Granulated sugar |
| 1 |
ts |
Salt |
| 3 |
tb |
Softened butter/margerine |
| 3 |
|
Large eggs lightly beaten |
| 6 |
c |
Unleached white flour |
| 1 |
|
Egg, well beaten |
|
|
With 1 Tablespoon water (a w |
|
|
Poppy seeds |
INSTRUCTIONS
Add 1 Tablespoon sugar and yeast to warm water, stir well and "proof" the
yeast (I'm old-fashioned and still do this). After the yeast proofs, add
rest of the sugar, butter/margerine, 3 lightly beaten eggs, and five cups
flour. As your stir together, add salt (done this way because salt can
kill yeast if added directly). Beat ingredients with a spoon, gradually
adding flour, until dough is stiff. Knead on board until dough is smooth
and elastic (8-10mins).
Cover and let rise in warm place -- until about doubled in size
(1.5-2hrs).
Punch down and knead dough until all the bubbles are gone. Divide into 6
parts, roll each part between your hands into a rope about 1" in diameter.
Braid 3 ropes each into 2 loaves. Place two braids about 6" apart on a
buttered/margerined cookie sheet, and allow to raise in a warm place until
almost doubled in size. Brush tops with egg/water wash and sprinkle lightly
with poppy seeds. Bake in pre-heated 400° oven for 35-40 mins, or until
loaves sound hollow when tapped. Cool covered with a soft towel on racks.
Adapted from Beard on Bread by James Beard
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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