Easy Egg Bread

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 4 cups Bread flour
  • 2 tsp Salt
  • 2 1/4 tsp Star active dry yeast, Red
  • 2 tbsp Sugar

• Dairy

  • 1 Egg yolk and 1 tsp milk
  • 1/2 cup Milk
  • 2 tbsp Shortening or butter

• Liquids

  • 1/2 cup Water

Found on redstaryeast.com

Description

Ingredients

• 4 to 4½ cups bread flour
• 2¼ tsp (1 package) RED STAR Active Dry Yeast
• 2 Tbsp sugar
• 2 tsp salt
• ½ cup water
• ½ cup milk
• 2 TBSP shortening or butter
• 3 eggs, slightly beaten
• 1 egg yolk and 1 tsp milk, whisked together (egg wash)

Directions

• In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat water, milk and shortening/butter until warm (120-130°F; shortening/butter does not need to melt). Add to flour mixture. Slowly add slightly beaten eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about an hour.
• Punch down dough. Divide into 3 parts. On lightly floured surface, roll each third to a 15-inch rope. On greased cookie sheet loosely braid from center to ends. Pinch ends and tuck under to seal. Cover; let rise in warm place until indentation remains after lightly touching, about 30-45 minutes. Brush with egg wash. Bake at 400°F for 25 to 30 minutes until golden brown. Remove from cookie sheet; cool on wire rack.
• This recipe is featured at A TrEATs Affair.