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Print this Recipe    Egg Braid

Czechoslovakian Egg Braid

1 1/2 cups milk
1/2 cup water
1/4 cup margarine
1/4 cup sugar
1 tablespoon salt
7 1/2 cups all purpose flour
2 packages (1/4 oz.) active dry yeast (5 teaspoons)
3 eggs
1 egg yolk
2 tablespoons water

In a medium saucepan, heat milk, 1/2 cup water, margarine, sugar
and salt to 120 (or very warm) stirring frequently. In a large
mixer bowl, combine 3 cups flour and yeast. Add milk mixture to
flour mixture. Beat for several minutes, then beat in the whole
eggs. Add enough flour to make a dough that cleans the sides of
the bowl. Turn out on a lightly floured surface. Knead until smooth,
5 to 10 minutes.

Wash and grease a large bowl. Place dough in greased bowl and turn
dough to grease top. Cover with plastic wrap and let rise in a warm
place until double, about 45 minutes. Punch dough down.

Turn out on a lightly floured surface. Divide dough in half. Grease
a 15x10 inch baking sheet or two smaller baking sheets. Divide 1
piece of dough into 3 equal parts. Roll each into a rope about 12
inches long. On the baking sheet, braid the three parts, loosely
fastening ends. Repeat with remaining dough. Cover and let ruse
until light (braids will not be doubled).

Preheat oven to 400. Make egg wash by mixing egg yolk and 2
tablespoons water just enough to combine. Brush braids with egg
wash. Bake until bread is a deep golden brown and loaves sound
hollow when tapped on the bottom, 30-40 minutes.

Yield: 2 Braids

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