Egg Bread (Old Recipe) 

Light and spongy bread inside beautiful glossy tender crust. Braid it for a lovely loaf or form into loaves like french bread. Makes the best french toast!

3/4 c white sugar
1 T salt
10-12 c flour

1 egg beaten with
1 pinch salt
4 T yeast
1 1/3 c warm water
12 egg yolks
6 eggs
3/4 c vegetable oil

Using hot water, the temperature of a hot bath,  in mixer bowl with dough hooks, dissolve yeast into water.  Stir in (actually just turn hooks by hand to avoid splashing) egg yolks, eggs, oil, sugar and salt.  Let soften a minute.  Mix in flour on speed #1 until it makes a stiff dough.  Once the dough begins to "flip" knead for 2 minutes on speed #1.  Rise in sprayed bowl in warm oven about 1 hour until doubled in size.  Remove and form into 4 long loaves on two lightly sprayed baking sheets (try baking in french bread pans).  Brush with egg glaze.  Or form into four braids, making sure to pinch ends very well, otherwise then come unbraided during rising.  Rise in warm oven 20-30 minutes until doubled again. Remove from oven and preheat oven on to 375*.  Brush carefully with egg glaze again.  Bake for 10 minutes, switch racks and bake 10-15 minutes more until glossy and golden brown and hollow when you tap them.  Cool on racks, uncovered.

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