A Number One Egg Bread The Best Recipes

Tuesday, March 28, 2023

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A Number One Egg Bread

"This makes all different egg breads appearance vulnerable. I found out the recipe from older women in Hawaii. This makes the great bread pudding and french toast possible. Try cutting it in chunks and dipping it in fondue---WOW!"

Ingredients :

2 (.25 ounce) applications lively dry yeast
2/three cup heat water (one hundred ten degrees F/forty five degrees C)
6 egg yolks
3 eggs, room temperature
half of cup vegetable oil
1/four cup white sugar
1 teaspoon salt
4 1/2 cups all-motive flour
1 egg
1 pinch salt

Instructions :

Prep : 20M	Cook : 18M	Ready in : 3H20M

In a massive bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add approximately 3-half of cups of flour to make a sticky dough.
Turn dough out onto a lightly floured floor. Knead with remaining flour until smooth and elastic, approximately 7 mins. Place in a properly oiled bowl, and flip to oil the entire surface of the dough. Cover with a damp fabric. Place in a warm region until double in size, approximately 1-half hours.
Punch down the dough, and divide into 3 pieces. Roll every piece into a rope about 12 inches lengthy. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the last 1 egg with a pinch of salt; brush onto bread. Let the bread upward thrust till doubled, approximately 45 minutes.
Preheat the oven to 375 tiers F (one hundred ninety stages C). Brush the bread with eggwash once more.
Bake for 40 mins, or until golden. Cool on a cord rack.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, cook it lightly, and make easy-up simpler.

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