Breads: November 2005 Archives

Colby made this bread for the first time last year just before Thanksgiving. It was such a good bread we decided to have it at our Thanksgiving dinner. Also at Christmas and New Years. I think we made it a tradition. It is that time of year again and she is baking it for dinner.

2 pkg active dry yeast
2/3 c warm water (110 degrees)
6 egg yolks
3 eggs, room temperature
1/2 c. vegetable oil
1/4 c. white sugar
1 tsp salt
4 1/2 cups all purpose flour (King Arthur)
1 egg
1 pinch salt

In a large bowl dissolve yeast in water. Stir in the yolks, 3 whole eggs, oil, sugar and salt. Add about 3 half cups of flour to make a stick dough.

Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 min. You want to work in the flour about 1/2 cup at a time until incorporated. Do not dump all the flour in at once.

Place in a well oiled bowl turning to oil the entire surface of the dough. Cover the bowl with a damp cloth. Place in a warm place until double in size, about 1 1/2 hours.

Punch down the dough and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together and seal at the ends.

Place the bread on a greased baking sheet. Beat the remaining 1 egg with a pinch of salt and brush over the bread.

Let the bread sit and rise until double, about 45 mins.

Preheat oven to 375 degrees. Brush bread with egg wash again.

Bake for 40 mins or until golden.

Cool on a wire rack.