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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This makes all other egg breads look weak. I learned the recipe from two older ladies in Hawaii. This makes the best bread pudding and french toast imaginable. Try cutting it in chunks and dipping it in fondue---WOW! Ingredients:
2 (.25 ounce) packages active dry yeast |
2/3 cup warm water (110 degrees f/45 degrees c) |
6 egg yolks |
3 eggs, room temperature |
1/2 cup vegetable oil |
1/4 cup white sugar |
1 teaspoon salt |
4 1/2 cups all-purpose flour |
1 egg |
1 pinch salt |
Directions:
1. In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.
2. Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.
3. Punch down the dough, and divide into 3 pieces. Roll each piece 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 remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.
4. Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.
5. Bake for 40 minutes, or until golden. Cool on a wire rack.
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