Egg Twist

 

Ingredients

 

Makes  2 loaves

• 6 to 6 1/2 cups all-purpose flour, divided

• 2 packages Active Dry Yeast or Quick raise Yeast

• 3 tablespoons sugar

• 1 tablespoon salt

• 1 cup milk

• 1/2 cup water

• 1/4 cup butter

• 4 eggs, lightly beaten (reserve 1 tablespoon)

• 1 tablespoon water

• Sesame seeds

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Method:

1. In large mixer bowl, combine 3 cups flour, yeast, sugar and salt; mix well.

2. Heat milk, 1/2 cup water and butter until very warm (120° to 130°F); butter does not need to melt. Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed.

3. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes.

4. Place in greased bowl, turning to grease top. Cover; let rise in warm place about 1 hour (40 minutes for Quick-Rise Yeast).

5. Punch down dough. On lightly floured surface, roll dough to 12-inch square. Cut into four 3-inch-wide strips. Twist 2 strips together; repeat with remaining strips.

6. Place in greased 9x5-inch bread pans. Cover; let rise in warm place about 40 minutes (30 minutes for Quick- Rise Yeast).

7. Preheat oven to 375°F. Combine reserved egg and 1 tablespoon water. Brush on loaves. Sprinkle with sesame seeds. Bake for 35 to 40 minutes until golden brown. Remove from pans; cool.