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A Number One Egg Bread

SUBMITTED BY: Kevin Ryan PHOTO BY: Bob Wroblewski

"This makes all other egg breads look weak. I learned the recipe from two older ladies in Hawaii. This makes the best bread pudding and french toast imaginable. Try cutting it in chunks and dipping it in fondue---WOW!"

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PREP TIME	20 Min
COOK TIME	40 Min
READY IN	3 Hrs 20 Min
Original recipe yield 1 braided loaf

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
6 egg yolks
3 eggs, room temperature
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
4 1/2 cups all-purpose flour
1 egg
1 pinch salt

DIRECTIONS

In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.
Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.
Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.
Bake for 40 minutes, or until golden. Cool on a wire rack.

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REVIEWS

Reviewed on Oct. 25, 2003 by CRYSTALYNN21

Yuck! After all the time I spent on this bread I was VERY disappointed on the outcome. I... MORE

Reviewed on May 30, 2003 by MAREN8

Delicious recipe. I found it did not take as long to bake as the recipe suggests. Instead of... MORE

Reviewed on Sep. 25, 2003 by GIULIE22

This turned out great! I had never made bread before, but it was really easy. My boyfriend... MORE

Reviewed on Apr. 14, 2003 by Quinietta

This was amazing! We made two loaves and ate both in one day! Really REALLY great! MORE

Reviewed on Jan. 25, 2004 by Mimosa

Abs fab! Light, oh! so light an egg bread! On the advices of several people, I used half the... MORE

Reviewed on Oct. 25, 2003 by CHEFPAULASUE

This Bread turned out hard instead of airy and fluffy like it should be. My fammily did liek... MORE

Reviewed on Apr. 14, 2003 by ValorCooks

Fantastic. I also made this substituting 1/2 whole wheat flour and it was still tender and... MORE

Reviewed on May 30, 2003 by SLANT82

This egg bread was very easy to make. I cut the recipe in half because I wasn't sure if the... MORE

Reviewed on Apr. 14, 2003 by HEATHER ONEAL

I made the dough in the bread machine, then shaped it and baked! I made french toast for... MORE

Reviewed on Apr. 14, 2003 by LESBESQUET

Really good and light, even when I make it with part whole wheat flour and ground flax seeds. MORE

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