7 12/ - 8 1/2 cups bread flour or unbleached white flour
1/2 cup magarine or butter at room temperature
3 teaspoons salt
3 large eggs
1 tablespoon granulated sugar
margarine, butter, or oil to grease bowl and pans.
optional: raisins for batter; poppy seeds for topping
2 large baking sheets
Instructions
Combine water, yeast, and the 1/2 cup sugar in large mixing bowl.
-Let stand 2 minutes.
-Stir in 2 cups of the flour and let stand uncovered, for 30 minutes.
-Stir in 2 of the eggs, the salt, butter and 2 cups more of the flour.
-Beat smooth. Stir in enough of the remaining flour to make a soft dough.
Turn out dough onto a lightly floured surface (use some of the remaining flour) and knead for 10 minutes until smooth and elastic, adding only as much flour as needed to prevent dough from sticking.
- Place doug in a greased bowl; turn once to bring greased side up. Cover and let rise in a warm place, about 1 1/2 to 2 hours.
Butter two large baking sheets. Punch down dough, turn out onto a slightly floured surface and cut into half.
-Take one pice of the dough and shape as follows: Cut two-thirds of the dough into 3 equal pieces and roll each into a sausage shape 14 inches long; braid the 3 lengths together and pinch ends to seal. Place on a prepared baking sheet. Cut small piece of dough into 3 equal pieces and roll each into a sausage shape 12 inches long; braid the 3 lengths together and pinch ends to seal. Place smaller braid lengthwise on top of larger braid.
- Make a second loaf with the remaining dough. Cover braids and let rise until almost double in volume, about 45 minutes.
Beat remaining egg with remaining 1 tablespoon of sugar and brush over tops of loaves in an unheated oven and turn on oven to 350 degrees. Bake 40 - 45 minutes, or until done. Cool on a wire rack.
-Can be divided to make 6 medium size braided loaves by dividing dough into 18 equal pieces. Use three pieces to form each loaf. Adjust the baking time as needed. Breads should appear golden brown and feel hollow when tapped.
Originally Submitted
8/13/2008
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