Homemade Egg Bread

Name: Homemade Egg Bread
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 1-1/2 cups warm whole milk (110° to 115°); 3 large eggs, room temperature; 1/4 cup butter, softened; 1/4 cup sugar; 1 tablespoon salt; 7 to 7-1/2 cups all-purpose flour; 1 large egg yolk, room temperature; 2 tablespoons water; Sesame seeds

11 ingredients

5 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm whole milk (110° to 115°)
3 large eggs, room temperature
1/4 cup butter, softened
1/4 cup sugar
1 tablespoon salt
7 to 7-1/2 cups all-purpose flour
1 large egg yolk, room temperature
2 tablespoons water
Sesame seeds

Directions

1

In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
2

Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours.
3

Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each into a 14-in.-long rope. For each loaf, braid 3 ropes together on a greased
4

; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°.
5

Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.