Portuguese egg loaf
From midgelet 13 years ago
- 25 to make
- Serves 10
A cross between Portuguese egg and challah this loaf is slightly sweet, and dense but a moist bread. One may add raisins to the batter. I simply like poppy seeds on top. This makes great French toast and plus also make great bread puddings The dough may be made into sweet rolls etc.
Ingredients
- 1 pkt active dry yeast shopping list
- 1/4 cup water shopping list
- 3 to 4 cups all purpose or bread flour shopping list
- 2 large eggs fork beaten shopping list
- 1 tsp vanilla or almond flavor shopping list
- 1 tsp salt shopping list
- 1/4 cup sugar shopping list
- 1/2 stick softened butter or margarine shopping list
- 3/4 to 1 cup warm water shopping list
- Egg wash: shopping list
- 1 fork beaten egg with a bit of water shopping list
- Optional: topping: pappy seeds, or desired seeds( fennel, sesame etc ) or sliced almonds shopping list
How to make it
- Dissolve yeast in the water till foamy
- In a bowl place flour salt, sugar and mix well.
- Make a well in the center and add yeast , eggs, butter, extract and mix well with fork
- Add enough warm water to make a dough that sticks together
- Knead by hand adding enough more flour in small amounts to make a soft and pliable dough, kneading smooth and elastic about 5 to 8 minutes.
- place dough in an oiled bowl, turn to coat on all sides and cover and let rise almost double in a warm place
- Gently deflate dough and divide into 3 parts and form a braids.
- Let rise almost double again
- Brush with an egg wash and sprinkle on desired seeds
- Bake in a 350F oven 25 to 30 minutes or golden and done.
- Cool on rack
- Serve warm
- May be frozen
- Note: Although this makes one loaf for a braid or even in a loaf pan,, one may make smaller rolls or use bake dough in muffin cups etc.
- Use the extra leftover egg wash to brush on the loaf the last 10 minutes of baking for a more golden look. I don't mind a rustic appearance as the bread never last that long when served!
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