Krista
was asked to bake a bread for her cooking class at school, so she asked me if I
knew a nice bread recipe. We looked over some of my cookbooks, and even got onto
the web to check some recipes, but she decided to make this bread that looked so
yummy in one of my cookbooks. (Adapted for easier handling for Krista) Here is
the result:
2 tbs. melted butter Directions: Proof yeast and 1/2
cup warm water in a large mixing bowl. Combine warm milk, sugar, butter, salt,
and 1/2 cup water in a medium bowl. Cool to 110 degrees. (45 C) In small bowl,
slightly beat 4 eggs, then add to cooled milk mixture. Add milk mixture to yeast
mixture. Add 2 cups flour and beat until smooth. Slowly add remaining flour
until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes
with a bread machine or large mixer). Place in a large glass or plastic
bowl lightly greased. Turn dough over to grease both sides. Cover and let rise
in a warm, dark place until doubled in volume, approximately 60 minutes. Punch
down, cover, and let rise again until double, approximately 30 minutes. Punch
dough again, and form into two parts. Form each part into a 20-inch roll. Braid
rolls on a large, greased cookie sheet. Cover and let rise until doubled.
Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in
preheated 350 degree F (175 degrees C) oven for about 55 minutes until nicely
browned. For a printer friendly version
- click
here
1 1/2 tbs. active dry yeast
1/2 cup warm water (80 - 90 degrees F; 35 degrees C)
1/3 cup white sugar
1 stick (4 oz.) unsalted butter at room temperature
1 cup whole milk
1 tbs. mild honey
2 1/2 tsp. salt
1/2 cup water
4 large eggs
6 1/2 cups bread flour
2 tablespoons sesame seeds (optional)
1 egg for glazing loaves
