| regular | large |
Egg(s), room temperature plus | 1 | 2 |
enough Water 80°F/27°C to equal | 3/4 cup | 11/2 cups |
Oil | 2 TBL | 1/4 cup |
Sugar | 11/2 TBL | 2 TBL |
Salt | 1 tsp | 2 tsp |
Bread Flour | 2 cups | 41/2 cups |
RED STAR® Active Dry Yeast | 1 tsp | 2 tsp |
or |
|
|
RED STAR® QUICK•RISE™ Yeast | 3/4 tsp | 11/4 tsp |
or |
|
|
Bread Machine Yeast | 3/4 tsp | 11/4 tsp |
Program: DOUGH |
|
|
GLAZE |
|
|
Egg Yolk(s), beaten | 1 | 2 |
Water | 1 TBL | 1 TBL |
TOPPING |
|
|
Poppy Seeds | 1 tsp | 11/2 TBL |
METHOD...
1.Place on a lightly floured surface. Divide into thirds, making 3 (10 inch long for regular, 13 inch long for large) ropes with tapered ends. Pinch ropes together at one end, braid together. Pinch together at other end and secure braid.
2.Transfer braided dough to greased baking sheet; cover and let rise in a warm place for 1 hour or until double in size.
3.Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and bake at 350°F/177°C for 25 minutes, or until done.
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