A Number One Egg Bread recipe

1 servings

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

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.