Things You'll Need:
- 1 package (1 TBSP) active dry yeast
- 1 TBSP sugar
- 1/3 cup lukewarm water
- 1 tsp salt
- 1 cup milk, scalded
- 6 TBSP vegetable oil
- 3 eggs lightly beaten
- 4 1/4 cups all purpose flour
- 1 egg beaten add a pinch of salt and a pinch of sugar to glaze
- Mixer with dough hooks
- Surface to knead bread. I use my counter top.
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Step 1
In a large sized mixing bowl, combine: yeast, sugar and stir in water. Sprinkle with flour to cover. Cover with a dish towel and leave until the mixture looks bubbly. It usually takes mine around 10 minutes.
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Step 2
Adding the dough hook to the mixer, beat in the salt, milk, oil and eggs until it is well mixed. Gradually add the flour. When the mixture is completely mixed the dough will be bit sticky. Increase the mixer spead to medium until the dough forms a ball onto the dough hook and leaves the side of the bowl. Remove dough from bowl.
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Step 3
It is now time to begin kneading the dough. To knead dough, lay it on a firm surface that is lightly floured. Using the heel of your right hand begin pushing down folding toward you. Start turning the dough with your left hand while pushing down and folding. Knead for approximatly 10 minutes or until it becomes a smooth, elastic mass that has lost it stickiness. There is no set standard for kneading as long as the dough is set. If dough is still to sticky, add a handful of flour and knead for 2 minutes longer.
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Step 4
Place finished dough in an oiled plastic bowl, turing the dough to coat. Cover with a clean cloth and place in a warm, undisturbed site to raise. I put it in my oven that is off and it rises without fail. Do not allow drafts for it will cause the dough to fall.
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Step 5
After dough has risen twice in size, punch dough down into bowl and cover. Allow to rise twice its size once more. I allow mine to rise for 3 hours the first time and 2 hours the second time. This will vary to how light and fluffy you like your bread.
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Step 6
After dough has risen twice, turn out onto a lightly floured surface. Cut into two balls. Working with one ball of dough at a time, cut into three equal balls. Roll each ball into a long sausage shape about 18 inches long and around 1 inch wide. Braid the three sausage shapes together, rolling the ends under. Place on one side of baking sheet. Repeat with remaining dough, making a second loaf.
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Step 7
Cover dough with a clean dry dishcloth and allow to rise doubled in size. It takes mine 45 minutes to an hour. At this time you should preheat your oven to 375°F. Brush each loaf with the egg glaze and bake until a dark golden crust forms and when tapped, the loaf sounds hollow. Place on a cooling rack.
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Step 8
Enjoy the fruits (or we should say breads) of your labor!
