Easy Egg Bread

Easy bread to make, great dough, smells fantastic, has milk and eggs so it will last. Makes amazing french toasts, too.

Highly recommended.

Ingredients

4 to 4½ cups bread flour
2¼ tsp (1 package) Active Dry Yeast
2 Tbsp sugar
2 tsp kosher salt
½ cup water
½ cup light 2% milk (it is what I had, whole milk will work perfectly, too)
2 TBSP butter (I used salted, but unsalted will work just as well)
3 large eggs, slightly beaten at room temperature
1 egg yolk and 1 tsp milk, whisked together (egg wash)
Yield: 1 large braided loaf

Instructions

In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat water, milk and shortening/butter until warm (120-130°F; shortening/butter does not need to melt). Add to flour mixture. Slowly add slightly beaten eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about an hour.

Punch down dough. Divide into 3 parts. On lightly floured surface, roll each third to a 15-inch rope. On cookie sheet lined with a Silpat, loosely braid from center to ends. Pinch ends and tuck under to seal. Cover; let rise in warm place until indentation remains after lightly touching, about 30-45 minutes. Brush with egg wash. Bake at 400°F for 25 to 30 minutes until golden brown. Remove from cookie sheet; cool on wire rack.

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