- 6 – 6 ½ C bread flour
- ¾ C sugar
- 2 envelopes (2 T) rapid-rise yeast
- 1 ½ t salt
- 1 C milk
- ½ C water
- ½ C (1 stick) unsalted butter
- 3 large eggs
- 1 T water
Preparation Preheat oven to 375 degrees 15 minutes before baking.
In a large bowl, combine 2 C flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm. Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Separate 1 egg; set egg white aside to use for glaze.
Add remaining 2 whole eggs, egg yolk and ½ C flour to batter. Beat 2 minutes at high speed or by hand until mixed. Stir in enough of remaining flour (approx. 3 more cups) to make a soft dough. Mix in the last ½ C and use hands to mix, so that you can test the stickiness. Once the dough is soft but doesn’t stick to the hands, lay out on surface to knead. Knead for 5-8 minutes and let rest, covered, for 10 minutes.
Divide the dough into 6 equal pieces; roll each into 20-inch ropes. Braid 3 ropes together; pinch ends to seal. Repeat with remaining ropes. Place braids on greased baking sheets. Cover loosely with plastic wrap; let rise in warm, draft-free place until doubled in size, about 40 minutes.
Prepare egg glaze by adding 1 T water to the egg white. Brush on the dough with a pastry brush. Bake 23-25 minutes.