Egg Bread

 

Ingredients:

1

 

Pkg Active Dry Yeast

Cup

Lukewarm Water

4

Cups

Flour

Cup

Sugar

1

Tsp

Salt

6

 

Eggs

1-1/4

Cup

Butter, Softened

1

 

Egg Yolk, Beaten With 2 Teaspoon Water For Glaze

Directions:

Mix the yeast with the lukewarm water, and let stand for 10 minutes.

Put the flour, sugar and salt into a large bowl. Make a well in the center; add the yeast mixture and the eggs, Mix in the eggs and the yeast, gradually pulling the flour from the sides of the well, until all the flour has been moistened. The dough will be very soft and sticky.

Turn out the dough onto a lightly floured surface and knead for 10 minutes, or until it loses its stickiness and becomes smooth and elastic. Add the butter a few tablespoons at a time, folding into the dough until all the butter used. Knead again until dough is smooth. Place dough in a lightly greased bowl turning to coat. Place in a warm, draft free place for 3 hours or until almost tripled in bulk.

Punch down the dough several times to release the air. Knead in the bowl for 2-3 minutes. Cover the bowl and let rise again for 2 hours or until double in bulk.

Dough can then be placed on a lightly floured surface and shaped by braiding or making into 2 loaves. (can also be placed in 16 individual brioche ramekins)

Set on a baking sheet that had been lightly greased or two 9 loaf pans. Brush the bread with the beaten egg mixture, and bake at 450F for 35 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Sausage Rolls: Cook 2 lbs of mild Italian sausage links, (about 12 links) in a large skillet in 2 tablespoons olive oil, this is usually done in two batches. Cool the sausages and remove the castings.

Divide the dough in two. Roll out section of the dough into a 6X12 rectangle about thick. Cut the rectangle into 6 strips. Place the tip of the sausage about 1 from one end of dough angling the sausage across it. Tuck the end of dough around the sausage and roll the sausage in the dough overlapping the edges. Continue to coil the dough around the sausage until the sausage is covered. Gently press the open ends of the dough together to seal them. Continue until all the sausages are covered with dough. Brush with the egg glaze and let rise for 30 minutes or until dough is doubled around sausages. Brush one more time with egg glaze and bake for about 35 minutes in a 425F oven or until the wrapping is golden brown.

 

Yields

Makes 1 large braided load, two 9 loaves or 16 brioches

 

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