Here are some of my
Favorite Breads
Jewish Egg Bread
Ingredients
4 1/2 cups of white flour
2 Tbsp. sugar
1 1/2 tsp. salt
1 package of yeast
1/3 cup butter
1 cup water
4 eggs
Directions
Have all of the ingredients room temperature.
1. In a large mixing bowl, have the water just warm to the touch, and add the sugar and yeast to it to "rest" for 10 minutes in a warm place. When it is ready, you will see that it is foamy on top of the water, and the yeast is dissoved.
2. Now add the salt, and eggs, and about half of the flour, stirring as you add the flour little by little.
Stir and stir to develope the Gluten. You will know when it is developed because the batter displays a strechy quality, and draws around the edges of the bowl in a stringy like manner.
3. Add the rest of the flour a little at a time, stirring it in completely with each addition.
4. When it becomes to thick to stir, put it out on the counter to knead, adding small amounts of flour as needed to keep it from getting sticky. Knead it for about 15 minutes.
It should be smooth and elastic when it is done.
5. Put it in an oiled bowl, and cover with a clean damp dish towel for about an hour in a warm draft free place to rise.
6. When is has doubled in bulk, punch it down, and form 2 loaves, or make two braids. You can put it in oiled bread pans, or lay it on oiled cookie sheets. Let rise again covered with a damp dish towel in a warm place for about 1/2 hour, or until it looks like it has risen nicely.
7. Bake at 400 degrees F. for about 30 minutes, or until golden brown on the top.
I sometimes paint the tip of the loaves with egg white, and sprinkle sesame or poppy seeds on them after the loaves are formed for the last rise.
I have also added brown sugar, raisins and cinnamon to this recipe to make a festive breakfast bread!
Good Luck, this is my very favorite holiday bread.
I make it every Christmas.
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