HOMEMADE EGG BREAD
For 2 loafs:
2 packages active dry yeast
½ cup warm water (110° to 115°)
1-½ cups warm milk (110° to 115°)
3 large eggs, room temperature
¼ cup butter, softened
¼ cup sugar
1 tablespoon salt
7 to 7½ cups all-purpose flour
1 large egg yolk, room temperature
2 tablespoons water
Sesame seeds (optional)
In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour, beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap, let rise in warm place until doubled, 1-1/2 to 2 hours.
Punch down dough. Turn onto a lightly floured surface; divide into six portions.
Roll each into a 14-in.-long rope.
For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal and tuck under.
Cover with kitchen towels, let rise in a warm place until doubled, about 50 minutes.
Preheat oven to 190°C.
Beat together egg yolk and water, brush over loaves.
Sprinkle with sesame seeds if you use it
Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Recipe posted by Elize de Kock
Photo: Jeanette Edwards Victor
