Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 16 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
1/2 lb Loaf:
- 2 lg Eggs
- 5/8 c Water; tepid
- 1 1/2 tb Oil; corn OR
other bland oil
Preparation
I have a Hibachi 1.5 lb machine and the specified order for ingredients is wet then dry. When I am there, I add the yeast about 30 sec. after it starts mixing. Otherwise just put it on top of the dry ingredients. I use the dough setting and then braid and bake it by hand. Add to machine in the manufacturers prefered order (Hitachi is wet first, but dry first works fine in other machines). Select dough mode. Remove when first rise is finished and punch down on a floured surface (dough is slightly sticky and very puffy). After resting for a few minutes, divide into thirds, roll into ropes and braid. Let rise until almost doubled in a warm place, about 45 minutes. I braid the loaf and place on a slightly oiled cookie baking sheet to rise. Bake in a pre-heated 350 deg. F oven for 25 minutes (approx). You can give it an egg wash, but I find the loaves get nicely brown without it. >From: Mary Flather Peters From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
