| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Breads, Hand made |
1 |
Servings |
INGREDIENTS
| 2 |
pk |
Dry Yeast |
| 2 1/2 |
c |
Warm Water |
| 1/2 |
c |
Honey |
| 1 |
tb |
Salt |
| 3/4 |
c |
Oil |
| 4 |
|
Eggs |
| 9 |
c |
Flour |
|
|
Glaze: |
| 1 |
|
Egg Yolk; Beaten |
| 1 |
ts |
Water |
|
|
Poppy Seeds |
INSTRUCTIONS
Dissolve yeast in water in large bowl. Add honey and let stand 2 minutes,
until yeast foams. Add salt, oil and eggs and mix well.
Gradually add flour, 2 cups at a time, mixing after each addition. As
stiffens, begin kneading for 7 minutes.
Let rise in greased bowl until doubled in size, approximately 1 hour.
Punch down.
Divide dough into thirds, shape as desired and place in greased pans or
baking sheet. Let rise until doubled.
Preheat oven to 375. Brush with glaze. Bake for 45 minutes to 1 hour.
Note: Do not let dough rise longer than 1 hour. If unaable to shape
loaves after first rising, punch down and let rise again!
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : suesam@usa.pipeline.com (sam hurwitz)
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