Braided Egg Bread Clay Cooker Food

CHALLAH I (BRAIDED EGG BREAD)

Steps:

• Preheat oven to 400°F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
• Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
• Place in oiled bowl, cover and let rise in warm place until double in bulk.
• Punch down dough. Let rise again until double in bulk.
• Punch down again. Divide dough into 3 equal parts.
• Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
• Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.

BRAIDED EGG BREAD

Steps:

• In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

CHALLAH I

Steps:

• In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
• Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
• Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

SWEET BRAIDED EASTER BREAD

Steps:

• Combine milk, oil, salt, orange extract, 2 eggs at room temperature, sugar, orange zest, 4 cups of flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough.
• Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour.
• Meanwhile, bring a pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer and add 4 whole eggs to soft boil. Continue to simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly.
• Punch risen dough down and turn onto a floured surface. Divide into 3 even pieces. Roll each piece to form about a 1 1/2-inch thick rope that is 12 inches long. Take the pieces and braid them together, pinching the ends. Loop into a circle and pinch the ends to close. Place on a baking sheet lined with parchment paper. Align boiled eggs evenly about the braid and push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine remaining room temperature egg, 2 tablespoons water, and anise extract in a bowl for egg wash. Brush braid with the egg wash, being careful not to get any on your boiled eggs or while baking they will have cooked wash on them and won't dye nicely.
• Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes.
• Paint your eggs on the bread with liquid food dye. Be careful not to drip on the bread. Let dry, about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.

HOMEMADE EGG BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

BRAIDED EGG BREAD CLAY COOKER

Steps:

• Scald milk; remove from heat. Stir in butter, sugar and salt, stirring until butter melts. Pour into large mixer bowl; cool to lukewarm. Place 1/4 cup warm water in small bowl; sprinkle with yeast. Let stand until softened, about 3 minutes.
• Add yeast mixture and 1 3/4 cups of the flour to milk mixture. Mix until blended; beat on medium speed until dough is elastic and pulls away from bowl, about 5 minutes.
• Beat in eggs, one at a time, beating well after each addition. Beat in 1 cup of the flour. Stir in 1/2 cup of the flour to make soft dough. Turn dough onto floured surface. Knead, adding flour as needed, until dough is smooth and satiny and small bubbles form just under surface, about 15 minutes.
• Place dough in greased bowl; turn greased side up. Let stand covered in warm place until doubled, about 1 1/2 hours.
• Soak bottom of a 3 1/4 quart (3.25 L) unglazed clay cooker in water about 15 minutes.
• When dough has doubled, drain bottom; pat dry; grease sides and bottom generously. Line cooker with parchment paper cut to fit bottom only; grease parchment paper.
• Punch down dough. Turn onto floured surface. Knead lightly just to expel air bubbles. Divide into 3 pieces. Roll each piece between palms of hands into 12 inch rope. Place ropes, side by side, in cooker; braid ropes and tuck ends under. Let stand, covered with waxed paper, in warm place until nearly doubled, about 45 minutes to 1 hour. Mix egg white and 1 teaspoon water. Brush dough with egg white mixture; sprinkle with sesame seeds.
• Soak top of cooker in water about 15 minutes; drain. Place covered cooker in COLD oven. Set oven at 425°F (This temperature of 425°F is correct the bread will not burn, it is golden brown all over and crusty.) Bake until bread sounds hollow when tapped and crust is brown, 40 to 45 minutes. Remove from cooker; cool on wire rack.
• Clay Cookery.

BRAIDED EASTER EGG BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
• Bake in the preheated oven until golden brown, about 30 minutes.

BRAIDED EGG BREAD

Steps:

• Warm the milk and margarine until about 120F.
• Blend the liquid, 1 1/2 Cups flour, sugar, salt, yeast and eggs until moistened.
• Beat for 2 minutes. (This is easier if you have an electric mixer.).
• By hand, stir in flour until you have a stiff dough. (Don't worry if you haven't used all the flour, you will add more during the kneading process.).
• Knead on a floured surface until smooth and elastic. This will take about 5 minutes.
• Grease a bowl, place the dough in it and turn the greased side up.
• Cover and let rise until doubled. this will take 1 1/2 to 2 hours. Please be patient.
• Grease a cookie sheet.
• Punch down the dough and divide it into four equal parts. (Yes, four.).
• Shape each part into a strip about 20 inches long. You can roll the dough in your hands like you used to do with plasticine.
• Place the 4 strips side by side on the prepared cookie sheet. Yes, one end will extend over the ends of the sheet. Pinch the 4 strips together at one end.
• Now, braid the strips by weaving the far right strip over and under the next strips to the far left. Weave the next far right strip. Continue until you braid all the pieces.
• Then, pinch the ends together to seal.
• Cover and let the loaf rise until doubled in size. This will take up to an hour.
• You can make the loaf look really special by brushing it, before baking, with a beaten egg or egg yolk. Please take care to not let the egg drip on the cookie sheet.
• If you have sesame or poppy seeds you can sprinkle them liberally on the loaf.
• Place the loaf in an oven heated to 375°F.
• Bake about 35 minutes or until golden brown. It will sound hollow when lightly tapped.
• Slide off the cookie sheet to a rack and let it cool.

BRAIDED BREAD

Steps:

• In a bowl, combine 5 cups flour, yeast, sugar and salt. Heat water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed. Separate one egg; refrigerate the egg white. Add egg yolk and remaining eggs to yeast mixture; beat until smooth. Add enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Divide each portion into thirds; shape each into a rope about 18 in. long. Sprinkle two greased baking sheets with cornmeal; place three ropes on each baking sheet and braid. Pinch ends firmly and tuck under. Cover and let rise until nearly doubled, about 45 minutes., Beat cold water and reserved egg white; brush over the dough. Sprinkle with sesame or poppy seeds. Bake at 375° for 18-20 minutes or until lightly browned. Remove from pans to wire racks.