| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
oz |
Yeast |
| 1 1/2 |
oz |
Salt; (about 2 tablespoons) |
| 1 1/2 |
oz |
Sugar; (about 2 tablespoons) |
| 2 |
qt |
Water; (about 4 cups) |
|
|
Flour sufficient to make a smooth dough; (about 8-10 cups) |
| 1 |
|
Egg mixed with |
| 1 |
ts |
Water |
INSTRUCTIONS
EGGWASH
ESSENCE OF EMERIL SHOW #EE2270
Dissolve the yeast, salt and sugar into the water and mix the flour
sufficient to make a nice smooth dough of medium degree, not too stiff or
too soft. Work until it no longer adheres to the hand or bowl, cover with a
cloth and let rise until it has doubled in size, about 5 hours. When it
begins to sink, work it well again and set to rise again. When well risen
divide the dough into equal pieces, and roll into round balls or long
loaves of about two inches in thickness. Lay the loaves on a board
previously sprinkled with flour and at a sufficient distance apart so as
not to touch one another, and set to rise again. Let them rise till double
in size.
Brush the loaves with an egg wash. Make diagonal cuts half way across on
each loaf. Bake until lightly golden, about 8-10 minutes. Slice or tear the
bread off and serve it with a spoonful of butter.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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