A Number One Egg Bread So Tasty

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A Number One Egg Bread

"This makes all different egg breads look vulnerable. I found out the recipe from two older girls in Hawaii. This makes the pleasant bread pudding and french toast conceivable. Try slicing it in chunks and dipping it in fondue---WOW!"

Ingredients :

2 (.25 ounce) programs lively dry yeast
2/3 cup heat water (one hundred ten tiers F/45 tiers C)
6 egg yolks
3 eggs, room temperature
half cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
four half of cups all-cause flour
1 egg
1 pinch salt

Instructions :

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

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

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, cook dinner it lightly, and make smooth-up less complicated.

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