From the kitchen of Stephanie Knewasser. I found this
recipe in a 2001 Taste of Home magazine. I adapted it
for the bread machine. This is a wonderful soft bread to
serve with soup, salad, or pasta. We use slices of this to
make garlic bread.
recipe in a 2001 Taste of Home magazine. I adapted it
for the bread machine. This is a wonderful soft bread to
serve with soup, salad, or pasta. We use slices of this to
make garlic bread.
In bread machine:
1 1/4 c water, warmed
2 Tbsp butter
2 Tbsp honey
1 egg
1 egg YOLK (save egg white for brushing on loaf)
4 1/2 c bread flour
1 Tbsp sugar
1/2 Tbsp salt
2 1/4 tsp yeast
Put on dough setting, minus 10 minutes.
Braid/ shape on floured baking stone.
Raise* 20 minutes.
Whisk reserved egg white with 1 tsp cold water
Brush over loaf/ loaves.
OPTIONAL: sprinkle with sesame or poppy seeds
Bake @ 375, 20 minutes OR until lightly browned.
1 1/4 c water, warmed
2 Tbsp butter
2 Tbsp honey
1 egg
1 egg YOLK (save egg white for brushing on loaf)
4 1/2 c bread flour
1 Tbsp sugar
1/2 Tbsp salt
2 1/4 tsp yeast
Put on dough setting, minus 10 minutes.
Braid/ shape on floured baking stone.
Raise* 20 minutes.
Whisk reserved egg white with 1 tsp cold water
Brush over loaf/ loaves.
OPTIONAL: sprinkle with sesame or poppy seeds
Bake @ 375, 20 minutes OR until lightly browned.
*How I raise bread*
Place oven proof dish of water in bottom of oven. Set oven on
lowest temp. and place bread in oven to raise.
Bake with water dish in oven.
Place oven proof dish of water in bottom of oven. Set oven on
lowest temp. and place bread in oven to raise.
Bake with water dish in oven.
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