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| Preparation time | 40 min |
| Cooking Time | 40 min |
| Ready In | 3 h |
| Level of Difficulty | Moderate |
| Servings | 2 |
Comments
Info
Directions
- Stir the yeast, sugar, and 3/4 cup warm water (110 degrees F) together and let sit for 5 minutes until bubbly.
- Place the flour in a large mixing bowl.
- Beat 3 egg yolks, the egg, butter, and salt together. Stir the yeast and egg mixtures into the flour until a shaggy dough forms. (Add up to 1/4 cup more water if needed.)
- Turn the dough onto a floured surface and knead until smooth and supple. Form into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm, draft-free space until doubled in volume, about 40 minutes.
- Punch down the dough and evenly divide into 6 pieces. Roll each into a 12-inch-long rope. (Keep all other pieces covered with a clean towel while working.) Loosely braid 3 ropes together, pinch the ends to seal, and transfer to a lightly oiled baking pan. Repeat. Cover with towel and let rise in a warm, draft-free space for 1 hour.
- Heat oven to 400 degrees F.
- Beat the remaining egg yolk with 1 teaspoon water and lightly brush each loaf with the mixture. Place loaves in oven, reduce temperature to 350 degrees F, and bake until loaves sound hollow when tapped and are golden brown, 35 to 40 minutes. Cool completely on wire racks.
Tips & Techniques
Working in a room that is about 70 degrees F is ideal when baking bread. Nutrition information given is for one slice.
Ingredients
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