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Taken from my “Favorites” folder!
Dough with egg takes a slightly longer time to rise, this may be made by hand also
Yield 1 loaf/25 slices
1 package active dry yeast (1/4 ounce/2-1/4 teaspoons)
3/4 cup warm water, divided (110 degrees to 115 degrees F — or do the baby bottle wrist test)
1 cup 1% or 2% warm milk (110 degrees F to 115 degrees F — or do the baby bottle wrist test)
1/4 cup soft butter
2 tablespoons plus 1 teaspoon sugar, divided
1 large egg yolk
1-1/2 teaspoons salt
4 to 4-1/2 cups white flour (American residents use white bread flour, Canadian residents can use all-purpose flour or half each)
1 egg white
2 teaspoons water
1 teaspoon kosher salt
1-1/2 tablespoons coarsely crushed dried minced onion
1 teaspoon each sesame, caraway and poppy seeds
In heavy-duty mixer bowl dissolve/proof the yeast in 1/2 cup warm water and 1 teaspoon sugar for 8-10 minutes or until foamy (if the yeast does not foam discard and start over).
Add the remaining 1/4 cup water, milk, butter, sugar, egg yolk, salt and 2 cups flour; using beater blade beat on medium speed for 3 minutes.
Stir in enough remaining flour to form a firm dough.
Replace the beater blade with kneader blade; knead until smooth and elastic, about 8-10 minutes or until the dough is smooth adjusting flour or water as needed — important! stop the machine about halfway through kneading and allow dough to rest for 10-12 minutes then continue kneading again.
Place in a greased bowl, turning once to grease the top; cover and let rise until doubled about (1 hour or more, dough with egg will take longer to rise and also depends on the temperature of your kitchen).
Punch dough down.
Turn onto a lightly floured surface; divide dough into thirds.
Cover the ropes and allow to rest for about 5-7 minutes.
Shape each into a 20-inch rope
Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under.
Cover and let rise until doubled, about 45 minutes.
Meanwhile in a small bowl or cup combine the kosher salt with dried onion and seeds, then combine egg white and water; set aside while dough is rising.
Just before baking and after rising; brush the egg/water mixture over dough, then immediatly sprinkle the seed mixture on over dough.
Bake in a preheated 375 degree F oven for 22-28 minutes or until golden brown.
Remove from pan to a wire rack to cool.
You will also find this recipe on www.recipezazz.com