Recipe Details
Ingredients
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2(.25 ounce) packagesactive dry yeast
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⅔cupwarm water (110 degrees F/45 degrees C)
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6largeegg yolks
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4largeeggs, at room temperature, divided
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½cupvegetable oil
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¼cupwhite sugar
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1teaspoonsalt
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4 ½cupsall-purpose flour, divided
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1pinchsalt
Cooking Directions
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Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
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Stir in egg yolks, 3 whole eggs, oil, sugar, and salt. Mix in 3 1/2 cups of flour to make a sticky dough.
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Turn dough out onto a lightly floured surface. Knead with remaining 1 cup flour until smooth and elastic, about 7 minutes. Transfer dough to a well-oiled bowl and turn until entire surface is coated with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 1/2 hours.
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Punch down the dough and divide into thirds. Roll each piece into a 12-inch long rope. Braid the three strands together and seal the ends. Transfer the bread to a greased cookie sheet.
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Whisk remaining egg with a pinch of salt; brush on top and sides of bread. Set eggwash aside. Let bread rise until doubled in volume, about 45 minutes.
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Preheat the oven to 375 degrees F (190 degrees C). Brush bread again with eggwash.
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Bake in the preheated oven until golden, about 40 minutes. Cool on a wire rack.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe18 | |
Calories214 | |
% Daily Value * | |
Total Fat 9g |
12% |
Saturated Fat 2g |
9% |
Cholesterol 110mg |
37% |
Sodium 148mg |
6% |
Total Carbohydrate 27g |
10% |
Dietary Fiber 1g |
4% |
Total Sugars 3g |
|
Protein 6g |
12% |
Calcium 18mg |
1% |
Iron 2mg |
11% |
Potassium 70mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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