Description
This makes all other egg breads look weak. I learned the recipe from two older ladies in Hawaii. This makes the best bread pudding and french toast imaginable. Try cutting it in chunks and dipping it in fondue—WOW!
Ingredients
- 2 (.25 ounce) packages active dry yeast
- ⅔ cup warm water (110 degrees F/45 degrees C)
- 6 egg yolks
- 3 eggs, room temperature
- ½ cup vegetable oil
- ¼ cup white sugar
- 1 teaspoon salt
- 4 ½ cups all-purpose flour
- 1 egg
- 1 pinch salt
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 3 hrs 20 mins
Servings: 18