I’ve been making this Bread as a tradition in our family since 2004. Yes! 10 years! I’m feeling old typing that. It was shortly after I got “my” bread machine. This recipe came from my bread machine cookbook and I have adjusted it so it works for me. I’m happy to share this with everyone! This is the best bread!
I like to make a large loaf as you can see from the picture above.
2 Eggs, room temperature plus enough Water 80 degrees to equal 1 1/2 cups
Oil 1/4 cup (I’ve used all types of vegetable oil and it all works great.)
Sugar 2 TBL
Salt 2 tsp
Bread Flour or All purpose Flour 4 1/2 cups
Active Dry Yeast 2 tsp
Bread Machine Yeast 1 1/4 tsp
(Note: A package of yeast is about 2 1/4 tsp. You can use all of the package too for convince.)
- When I’m about to make this bread I will take my ingredients out about an hour or so before I start. That way everything is at room temperature. I freeze my yeast and “wake” it up by leaving it on the counter. This works for me and my family since my little ones are always around I have to do something with them so I like to get it out and then do something else before we get started on the bread.
The best part is you can make this with all-purpose flour. Bread flour has more protein so it can create more gluten but per a lot of cooks and bakers all-purpose flour is just as good. I prefer unbleached.
- Start with the wet ingredients. Most bread machines suggest wet and then dry. Some say the opposite. After making this with 2 different bread machines I’m convinced it is best to do wet and then dry.
- Then add the dry ingredients just as listed above. Create a “well” for the yeast and place it in the “well”.
- Follow your bread machine instructions for program DOUGH or White bread manual. You don’t want to bake this in the machine, because it is too large. Press START and walk away….
After it is done which can take about 2 to 3 hours depending on the machine. I’ve found it is ok if you forget about it. This happens in my household. So if it rises again in the machine that is ok! It will be better bread!
When you come back to it then do the following:
- Place on a lightly floured surface. Divide into fourths. Use a pastry cutter with some flour dusted on it. I prefer this style of braid but you can divide in as many braids as you want. Then roll out the braid strands and braid it as usual then tuck the end under.
- Place the bread on a cookie sheet, and place a clean kitchen cloth on top and place it in a warm location in the kitchen so it will rise a second time. The bread should be double in size. You can heat up your oven and then turn the oven off so that the warm oven can speed up the process.
1 tsp water
- After it has risen the second time, brush on the Egg Wash.
- Place in a 350 degree oven for 20 minutes until the crust is a light brown and glossy.
I like to let it rest after I take it out of the oven so that moisture can escape before storing it. If you need to do that. Or if you are making this for Thanksgiving just cut into it after a minute and you will have the best bread. I promise it will be gone! If not, it will make great turkey sandwiches.
This year I will take pictures of the step by step process I do.
Enjoy! – Holly