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Sweet White Bread

Western.Chefs's picture
Ingredients
  Cake compressed yeast 1
  Lukewarm water 2 Tablespoon
  All purpose flour 700 Gram (6 Cups)
  Butter 125 Gram (1/2 Cup)
  Lukewarm milk 250 Milliliter (1 Cup)
  Salt 1 Teaspoon
  Eggs 2 , lightly beaten
For glaze
  Egg yolk 1 , lightly beaten with 1 teaspoon sugar and 1 tablespoon warm milk
  Sugar 1 Teaspoon (For Beating The Egg Yolk)
  Warm milk 1 Tablespoon (For Beating The Egg Yolk)
Directions

Put the yeast into a small bowl and mash it with 1/4 teaspoon of the sugar.
Add the water and cream the mixture until' it is smooth.
Set aside in a warm, draft-free place for 15 minutes or until the yeast mixture is puffed up and frothy.
Sift the flour into a large mixing bowl.
Add the butter and cut it into small pieces with a knife.
Lightly work the butter into the flour.
Stir the remaining sugar into the milk with the salt.
Continue stirring until the sugar has dissolved.
Beat in the eggs.
Make a well in the center of the flour mixture and pour in the yeast mixture and the egg and milk mixture.
Stir the liquids together, gradually incorporating the flour.
When the dough is well mixed and coming away from the sides of the bowl, turn it out onto a lightly floured working surface and knead it for at least 10 minutes or until it is smooth and glossy.
Rinse out and dry the mixing bowl and grease it lightly.
Shape the dough into a ball and place it in the bowl.
Cover the bowl with a clean, damp cloth and set aside in a warm, draft-free place for about 1 hour or until the dough has doubled in bulk.
Turn the dough out onto the work surface and knead it vigorously for 5 minutes.
Divide the dough into 3 equal pieces and shape each piece into a long, thin roll.
The pieces must be of equal length.
Press the 3 pieces together at one end and tuck them under.
Braid the pieces together and press the ends together, tucking them under as before.
Carefully transfer the braid to a greased baking sheet and brush it with the glaze.
Set aside in a warm, draft-free place for 40 minutes or until the braid has doubled in bulk.
Meanwhile, preheat the oven to 475°F (240°C).
Place the bread in the oven and bake for 15 minutes.
Reduce the heat to 425°F (220°C) and bake for 25 to 30 minutes more or until the bread is done and sounds hollow when the underside is rapped with your knuckles.
Cool the bread on the baking sheet or, preferably, transfer it to a wire rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
6

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