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60+ Minutes |
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Cooked by: Chef / Holiday: Easter / Last Modified: 3/24/2004 / Preparation Time: 60+ Minutes / Number of Servings: 24 |
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Directions: In large bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, undissolved yeast and salt. Add very warm water and butter; blend well. Stir in 3 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make
soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into two equal pieces. Reserve one piece. Divide remaining dough into three equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends to seal. Repeat with remaining dough to make second loaf. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat reserved egg white, brush on loaves. Sprinkle with remaining
1 tablespoon sugar. Bake at 400:F for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time. Cover with foil if needed during last 5 minutes to prevent excess browning. Remove
from sheets; cool on wire racks.
Comments: Preparation Time: 45 minutes, excluding rising time.
Cooking Time: 20 to 25 minutes
Yield: 2 Loaves | Ingredients:
4 3/4 Cup(s) all-purpose flour; (4 3/4 to 5 1/4 cups)
3 Tablespoon(s) sugar
2 Package(s) Fleischmann's. Rapid Rise Yeast
1 1/2 Teaspoon(s) salt
1 Cup(s) very warm water; (120 to 130:F)
1/3 Cup(s) butter or margarine; softened
4 eggs |
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