Prep Time:
45 mins
Cook Time:
35 mins
Additional Time:
2 hrs
Total Time:
3 hrs 20 mins
Servings:
14
Yield:
1 braided loaf
Ingredients
Directions
Dissolve ½ teaspoon sugar and yeast in warm water in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.
Beat 2 eggs in a large bowl. Put egg yolks in a measuring cup; add enough milk to equal ⅓ cup (including yolks). Add yolk mixture to beaten eggs; stir in yeast mixture, butter, salt and remaining 2 tablespoons plus 2 ½ teaspoons sugar. Gradually mix in flour until dough is firm enough to handle.
Turn dough out onto a floured surface; knead until it does not stick to your hands. You will probably use more flour while kneading. Place dough in a large lightly-oiled bowl and turn to coat. Cover and let rise until doubled in volume, about 1 hour.
Cut dough into 3 or 4 even portions; roll into long ropes. Braid ropes and tuck ends under. Place loaf on a baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough when pressed.
Preheat the oven to 350 degrees F (175 degrees C).
Whisk remaining 1 egg in a cup with a fork; brush onto loaf. This will give the bread a lovely golden color and delicious crust.
Bake in the preheated oven until golden and loaf sounds hollow when tapped on the bottom, about 35 minutes. Transfer to a wire rack to cool.
Nutrition Facts (per serving)
| 181 | Calories |
| 5g | Fat |
| 27g | Carbs |
| 6g | Protein |
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