A yeast-egg bread that is extremely easy to make with this simple recipe that's just one click away! 44
yeast, active dry
or margerine, softened
unbleached all-purpose flour
well beaten with 1 tb of water
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.