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| Hungarian Braided White Bread |
"A beautiful loaf to peer or even greater first-rate to consume."
Ingredients :
- 1 (.25 ounce) package active dry yeast
- 1 3/four cups heat milk (a hundred and ten degrees F/45 stages C)
- 1 egg yolk
- 2 eggs
- 2 tablespoons white sugar
- 2 teaspoons salt
- 5 cups all-motive flour
- 1 tablespoon poppy seeds
- 1 egg, beaten
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 2H30M |
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- In a small blending bowl, dissolve yeast in warm milk. Let stand till creamy, about 15 mins.
- Mix the egg, egg yolks, sugar, and salt. In a huge mixing bowl, combine the yeast aggregate with the egg, egg yolks, sugar, salt and three cups of the flour; stir until nicely mixed. Add the last flour, half of cup at a time, stirring nicely after every addition. When the dough has pulled collectively, flip it out onto a gently floured surface and knead till easy and supple, approximately eight mins.
- Turn out onto a floured bread board, and cut into 2 identical components. Form into cylindrical loaves; let rest for 20 minutes. Divide every loaf in half of and roll into an extended rope for braiding. Fasten the four ends collectively. Braid. End by way of fastening the ends, and turning each give up below the loaf. Place on cookie sheet, and cowl with a towel till doubled in length, about forty mins.
- Brush risen loaf with a beaten egg and sprinkle with poppy seeds. Bake at 400 degrees F (2 hundred tiers C) for 15 mins. Reduce heat to 350 degrees F (one hundred seventy five ranges C) and bake for an additional forty five minutes, or till golden brown.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it flippantly, and make smooth-up less difficult.
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