Hungarian Braided White Bread Tasty Recipes

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Hungarian Braided White Bread

"A lovely loaf to peer or even more wonderful to consume."

Ingredients :

1 (.25 ounce) package lively dry yeast
1 3/4 cups warm milk (one hundred ten tiers F/forty five ranges C)
1 egg yolk
2 eggs
2 tablespoons white sugar
2 teaspoons salt
five cups all-cause flour
1 tablespoon poppy seeds
1 egg, beaten

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H30M

In a small mixing bowl, dissolve yeast in warm milk. Let stand till creamy, about 15 mins.
Mix the egg, egg yolks, sugar, and salt. In a massive blending bowl, integrate the yeast mixture with the egg, egg yolks, sugar, salt and 3 cups of the flour; stir till properly blended. Add the last flour, 1/2 cup at a time, stirring properly after each addition. When the dough has pulled together, flip it out onto a gently floured floor and knead till easy and supple, about eight mins.
Turn out onto a floured bread board, and reduce into 2 identical components. Form into cylindrical loaves; permit relaxation for 20 minutes. Divide each loaf in half of and roll into an extended rope for braiding. Fasten the four ends together. Braid. End by using fastening the ends, and turning every stop under the loaf. Place on cookie sheet, and cowl with a towel till doubled in length, about forty mins.
Brush risen loaf with a beaten egg and sprinkle with poppy seeds. Bake at four hundred stages F (two hundred tiers C) for 15 minutes. Reduce heat to 350 tiers F (175 tiers C) and bake for an extra forty five mins, or till golden brown.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, cook it lightly, and make easy-up less complicated.

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