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Egg Twist breads, cheese/eggs 4 cups sifted flour plus flour for board 1 cup milk heated to lukewarm 105 to 115 degre 1 package active dry yeast 8 tablespoons sugar 1 teaspoon salt 3 egg yolks 1 whole egg 3 tablespoons butter 1/2 can butter; melted plus butter for baking sheet In a large mixing bowl, place the 4 cups flour. Make a well in the center and pour in 1/4 cup of the milk. Sprinkle yeast and 1 tablespoon of the sugar over milk, stir, and let stand until foamy (about 5 minutes). With 2 spoons stir together liquid and dry ingredients. Cover with a tea towel and let stand in a warm place until dough bubbles and rises slightly (10 to 15 minutes). In a small bowl combine the remaining milk, salt, egg yolks, and 4 tablespoons of the sugar. Add to flour mixture and beat with a wooden spoon until dough is smooth and elastic. Stir in the 3 tablespoons butter, one at a time, beating well after each addition. Cover with a tea towel and let stand in a warm place until doubled in bulk (about 1 hour). Turn dough out onto a floured board and divide in half. With palms of hands flatten each half into a rectangle about 1/2 inch thick. Brush tops of rectangles with the 1/2 cup butter and sprinkle with the remaining sugar. Roll up rectangles to form ropes. Grasp ends of 1 rope in each hand and stretch rope by simultaneously pulling and twisting. Continue until rope is about 1 1/2 inches in diameter. Repeat with second rope. To braid ropes lay 1 rope horizontally in the center of floured board. Lay second rope vertically on first rope, intersecting ropes at center. Grasp ends of horizontal rope in each hand and cross ends over center of vertical rope. Grasp ends of vertical rope in each hand and cross ends over center of horizontal rope. Repeat until ropes are braided to the ends. Butter a baking sheet and place braided loaf in center; tuck ends under. Crack the whole egg into a small dish and beat well; brush over braid. Let rise in a warm place 30 minutes. Preheat oven to 350 degrees. Brush braided loaf with egg once more, then bake until golden (40 to 50 minutes). Remove from oven and let cool on a wire rack. NOTES : Yield: 20 servings (serving size: 1 large twist). 3309 0 0 0 0 0 0 0 0 0 0 0 Contributor: © 1995 Cole Group, Inc. Yield: 20 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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