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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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This is one of the two main loaves of bread that feature prominently at our Christmas brunch every year. The leftovers are always greedily consumed over the following week with peanut butter and honey or a smear of jam. Ingredients:
2 cups warm water, divided |
2 pkg yeast (2 1/2 tsp) |
2 tbsp sugar |
3 tbsp olive oil |
3 eggs, beaten |
8 cups flour |
1 tsp salt |
1 egg yolk |
1 tbsp water |
Directions:
1. Combine 1 cup warm water with the yeast and sugar, let stand until foamy (about 10 minutes).
2. Add oil and eggs and beat well.
3. Slowly blend in flour until dough is very stiff and leaving the sides of the mixing bowl.
4. Turn out onto floured board, knead for 10 minutes until smooth and supple.
5. Place into a well-oiled bowl, and turn to grease the top.
6. Let sit in a warm place 1 hour or until doubled.
7. Punch down, knead lightly and divide in 3.
8. Braid strands loosely, tuck the ends under and place on a greased cookie sheet.
9. Cover and let rise 1 hour.
10. Preheat oven to 375F.
11. Combine egg yolk and water, brush over the top of the risen loaf.
12. Bake 35 minutes, cool completely on a wire rack.
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