INGREDIENTS

INSTRUCTIONS

EGG WASH
Heavy cookie sheet or jelly roll pan lined with parchment
Place flour, sugar and salt in the work bowl of a food processor fitted
with a metal blade. Pulse until mixed. Place water in a mixing bowl and
whisk in yeast. Whisk in oil, eggs and yolk. Add liquid to work bowl and
pulse 8 or 10 times until dough forms a ball. Let rest for 5 minutes, then
run machine continuously for 30 seconds. Turn dough out onto floured work
surface (you may need the help of a scraper). Knead dough lightly to form a
ball. Invert into oiled bowl and turn to coat all sides with oil. Cover
bowl with plastic wrap and allow dough to rise at room temperature until
doubled. Turn risen dough out onto floured work surface and press with
palms of hands to deflate. Divide dough into 3 equal pieces. Roll each
piece into a cylinder, about 12 to 15 inches long. Arrange strands side by
side on prepared pan. Begin to braid in the middle of the strands and braid
to one end. Turn the pan around and braid from the middle to the other end.
(Braiding from the middle outward helps keep the loaf a consistent width.)
Pinch each end to seal the strands together and turn the pinched parts
under the loaf. Cover with oiled plastic wrap and allow to rise until
doubled, about 1 hour.
When loaf is almost doubled, preheat oven to 400 degrees and set a rack at
the middle level.
Brush top and sides of risen loaf with egg wash. Bake for 20 to 25 minutes
or until top is golden brown and internal temperature of loaf reaches about
210 degrees. Transfer to rack to cool.
For a darker, shinier finish, remove braid from oven after it has risen and
is firm (make sure that the loaf is firm or it may deflate) and beginning
to color; gently repeat egg wash and return loaf to oven immediately.
NOTES : Recipe courtesy of Nick Malgieri
Recipe by: Cooking Live Show #CL9040
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

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