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A yeast-egg bread that is extremely easy to make with this simple recipe that's just one click away!













Trans-fat Free, High Fiber


3 pk yeast, active dry
1 ⅓ cup water
warm (110ø-115ø)
1 tablespoon sugar
1 teaspoon salt
3 tablespoons butter
or margerine, softened
3 large eggs
lightly beaten
6 cups unbleached all-purpose flour
1 each eggs
well beaten with 1 tb of water
1 x poppy seed


Add 1 Tablespoon sugar and yeast to warm water, stir well and 'proof' the yeast (I'm old-fashioned and still do this).

After the yeast proofs, add the rest of the sugar, butter/margerine, 3 lightly beaten eggs, and five cups flour.

As your stir together, add salt (done this way because salt can kill yeast if added directly).

Beat ingredients with a spoon, gradually adding flour, until dough is stiff. Knead on board until dough is smooth and elastic (8-10mins).

Cover and let rise in warm place -- until about doubled in size (1.5-2hrs). Punch down and knead dough until all the bubbles are gone.

Divide into 6 parts, roll each part between your hands into a rope about 1 inch in diameter.

Braid 3 ropes each into 2 loaves.

Place two braids about 6 inches apart on a buttered/margerined cookie sheet, and allow to raise in a warm place until almost doubled in size.

Brush tops with egg/water wash and sprinkle lightly with poppy seeds. Bake in pre-heated 400? oven for 35 to 40 minutes or until loaves sound hollow when tapped. Cool covered with a soft towel on racks.


* not incl. in nutrient facts


almost 16 years

Makes a really nice couple of loaves. The directions are easy to follow, nice because this was the first time I'd ever made this particular bread, and the results are lovely. The instructions call for five of the six cups of flour to be added; the last cup is to make the dough stiffer if need be and flour the board, I am assuming, since that is what you generally do in bread making.

almost 16 years

proof v. To dissolve YEAST in a warm liquid (sometimes with a small amount of sugar) and set it aside in a warm place for 5 to 10 minutes until it swells and becomes bubbly. This technique proves that the yeast is alive and active and therefore capable of LEAVENING a bread or other baked good.

almost 18 years

what does it mean when u say proof?

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Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 335316% of calories from fat
 % Daily Value *
Total Fat 61g 93%
Saturated Fat 29g 144%
Trans Fat 0g
Cholesterol 911mg 304%
Sodium 2899mg 121%
Total Carbohydrate 195g 195%
Dietary Fiber 20g 81%
Sugars g
Protein 204g
Vitamin A 40% Vitamin C 0%
Calcium 24% Iron 213%
* based on a 2,000 calorie diet How is this calculated?


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