Hungarian Braided White Bread recipe

1 servings

1 (.25 ounce) package active dry yeast

1 3/4 cups warm milk (110 degrees F/45 degrees C)

1 egg yolk

2 eggs

2 tablespoons white sugar

2 teaspoons salt

5 cups all-purpose flour

1 tablespoon poppy seeds

1 egg, beaten

In a small mixing bowl, dissolve yeast in warm milk.

Let stand until creamy, about 15 minutes.

Mix the egg, egg yolks, sugar, and salt.

In a large mixing bowl, combine the yeast mixture with the egg, egg yolks, sugar, salt and 3 cups of the flour; stir until well combined.

Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Turn out onto a floured bread board, and cut into 2 equal parts.

Form into cylindrical loaves; let rest for 20 minutes.

Divide each loaf in half and roll into a long rope for braiding.

Fasten the 4 ends together.

Braid.

End by fastening the ends, and turning each end under the loaf.

Place on cookie sheet, and cover with a towel until doubled in size, about 40 minutes.

Brush risen loaf with a beaten egg and sprinkle with poppy seeds.

Bake at 400 degrees F (200 degrees C) for 15 minutes.

Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 45 minutes, or until golden brown.