MaryH
01-31-2003, 02:11 PM
Here you go (and even on its OWN thread).
Anne's Egg Twist bread from Winter 2003 Penzey's catalog
2 pkgs active dry yeast
2 cups warm water (about 120 degrees)
1/4 cup sugar
4 tsp salt
1/4 cup vegetable oil
3 eggs, slightly beaten, reserve 1 tbsp
6-7 cups all purpose flour
sesame or poppy seeds
Soften yeast in warm water, let stand 5 minutes. Add sugar, salt, and oil. Blend in slightly beaten eggs and 3 cups flour. Beat well. Gradually add enough of the rest of the flour to form a stiff dough. You will probably use another 3 to 3 1/2 cups. The dough is quite stiff so you may need to use your hands to mix in the remaining flour. Turn the dough out onto a floured surface and knead for 7-10 minutes. Use the remaining flour during the kneading if the dough becomes sticky. When the dough is smooth and elastic you are finished kneading. Place the dough in a greased bowl, turning the dough over so that the top surface is oiled. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1.5 hours.
Preheat oven to 375 and grease two bread pans. Turn the dough out onto a floured sutrface and divide into two pieces with a knife. Divide each of the halves into three equal pieces. Form each piece into s atrip by pulling and rolling gently until about 12 inches in length. Join the three strips at the top and braid until you reach the end. You will want to braid rather tightly. Place the bread into greased tins, tucking the ends under as needed to fit the pans. Brush with reserved eggs and sprinkle with sesame or poppy seeds. Cover with greased plastic wrap and a towel. Let rise 45 minutes.
Remove the towel and plastic wrap. Bake in a 375 oven for 35-40 minutes. The bread is done when it is golden brown and sounds hollow when you lightly tap on it. Remove the bread from the pan and cool on a rack. Dark bread pans tend to bake a little faster, so begin to check for doneness at 30 minutes. You can also lower your oven temperature by 25 degrees when using dark pans.
Yield: 2 loaves.
My notes:
I only made one loaf so I cut everything in half but used two eggs.
Anne's Egg Twist bread from Winter 2003 Penzey's catalog
2 pkgs active dry yeast
2 cups warm water (about 120 degrees)
1/4 cup sugar
4 tsp salt
1/4 cup vegetable oil
3 eggs, slightly beaten, reserve 1 tbsp
6-7 cups all purpose flour
sesame or poppy seeds
Soften yeast in warm water, let stand 5 minutes. Add sugar, salt, and oil. Blend in slightly beaten eggs and 3 cups flour. Beat well. Gradually add enough of the rest of the flour to form a stiff dough. You will probably use another 3 to 3 1/2 cups. The dough is quite stiff so you may need to use your hands to mix in the remaining flour. Turn the dough out onto a floured surface and knead for 7-10 minutes. Use the remaining flour during the kneading if the dough becomes sticky. When the dough is smooth and elastic you are finished kneading. Place the dough in a greased bowl, turning the dough over so that the top surface is oiled. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1.5 hours.
Preheat oven to 375 and grease two bread pans. Turn the dough out onto a floured sutrface and divide into two pieces with a knife. Divide each of the halves into three equal pieces. Form each piece into s atrip by pulling and rolling gently until about 12 inches in length. Join the three strips at the top and braid until you reach the end. You will want to braid rather tightly. Place the bread into greased tins, tucking the ends under as needed to fit the pans. Brush with reserved eggs and sprinkle with sesame or poppy seeds. Cover with greased plastic wrap and a towel. Let rise 45 minutes.
Remove the towel and plastic wrap. Bake in a 375 oven for 35-40 minutes. The bread is done when it is golden brown and sounds hollow when you lightly tap on it. Remove the bread from the pan and cool on a rack. Dark bread pans tend to bake a little faster, so begin to check for doneness at 30 minutes. You can also lower your oven temperature by 25 degrees when using dark pans.
Yield: 2 loaves.
My notes:
I only made one loaf so I cut everything in half but used two eggs.