- 2 [1/4-ounce / 7-g each] package yeast
- 4 tablespoons [60 mL] lukewarm water
- 3 tablespoons [45 g] sugar
- 1/2 cup [125 mL] cold water
- 4 tablespoons [60 mL] vegetable oil
- 1 pinch salt
- 4 cups [560 g] flour
- 2 eggs, beaten
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- Preheat oven to 150°F [65°C] and arrange a baking pan filled with water on the lower rack.
- Mix together yeast, lukewarm water and sugar into a large bowl; leave to rest for 15 minutes.
- Pour in cold water and vegetable oil, salt and mix well.
- Mix in flour and 3/4th of beaten eggs stiring until well blended.
- Knead dough until smooth.
- Shape dough into a ball; transfer onto a lightly greased baking sheet.
- Leave to rise into preheated oven for approximately 30 minutes, until doubled in bulk.
- Cut dough into 3 equal parts.
- Shape each part into a roll.
- Lay the 3 rolls side-by-side and braid dough.
- Transfer braid onto greased baking sheet.
- Leave to rise once more into preheated oven for approximately 20 minutes.
- Remove bread, and baking pan filled with water, from oven.
- Higher oven temperature to 375° [190°C].
- Brush bread with remaining beaten eggs.
- Bake into preheated oven for approximately 40 minutes, until golden brown.
- Serve hot, or leave to cool onto a wire rack.
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