Braided Egg Bread Clay Cooker Recipes

BRAIDED EGG BREAD

Steps:

• In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

BRAIDED EGG BREAD

Steps:

• Combine potatoes and 5 cups water in large pot. Cover and boil until potatoes are very tender, about 40 minutes. Ladle 1 1/4 cups cooking liquid into small bowl and reserve; cool reserved liquid to lukewarm. Drain potatoes. Transfer potatoes to medium bowl and mash potatoes until smooth. Place mashed potatoes in strainer set over large bowl of electric mixer. Using rubber spatula, press mashed potatoes through strainer. Add 3/4 cup sugar, butter, 4 teaspoons salt and 1 1/4 cups reserved cooking liquid to mashed potatoes. Using dough hook, beat until well blended.
• Combine 1/2 cup warm water, yeast and pinch of sugar in small bowl. Let stand until foamy, about 10 minutes. Add to potato mixture and beat to blend. Beat in 4 eggs. Mix in enough flour, 1 cup at a time, to form soft dough. Turn out dough onto generously floured surface. Knead until smooth and elastic, adding more flour as necessary to form soft elastic dough, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Oil 2 large baking sheets. Sprinkle generously with the cornmeal. Turn out dough onto floured surface. Divide dough in half; knead each piece lightly. If desired, knead raisins into 1 piece of dough. Divide each dough piece into 3 equal portions. Roll out each portion between work surface and palms of hand to 15-inch-long rope. Form into braids, using 3 ropes for each braid. Tuck ends under and pinch ends together. Place 1 loaf on each baking sheet. Cover with towel and let rise in warm draft-free area until almost doubled, about 30 minutes.
• Preheat oven to 400°F. Brush loaves with egg glaze. Sprinkle with sesame seeds or poppy seeds. Bake 15 minutes. Reduce oven temperature to 350°F. Continue baking until loaves are deep golden brown and sound hollow when tapped on bottom, about 25 minutes longer. Transfer to racks and cool completely. (Can be made ahead. Wrap tightly in foil and freeze up to 2 weeks.)

CHALLAH I (BRAIDED EGG BREAD)

Steps:

• Preheat oven to 400°F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
• Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
• Place in oiled bowl, cover and let rise in warm place until double in bulk.
• Punch down dough. Let rise again until double in bulk.
• Punch down again. Divide dough into 3 equal parts.
• Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
• Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.

RICH EGG BREAD

Steps:

• In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Add egg; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. (At this point, dough can be refrigerated up to 24 hours.) Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Grease bottom and sides of 9x5-inch or 8x4-inch loaf pan with shortening or spray with cooking spray. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 18x9-inch rectangle. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place loaf, seam side down, in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 1 hour or until dough has doubled in size.
• Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack. Brush loaf with butter; cool.