Directions
- 1Whisk together your water, oil, and eggs.
- 2In a mixer with a dough hook, add all-purpose flour, sugar, yeast, and salt. Ensure dry ingredients are mixed well.
- 3Slowly add the egg mixture on low until combined, about 2 minutes.
- 4Knead the dough in the mixer for about 8 minutes.
- 5If the dough isn't coming off the sides halfway through, add a little bit more flour.
- 6Get the dough onto a lightly floured surface, make a ball, and put it into a greased bowl.
- 7Cover the bowl and let the dough double in size, about an hour and a half.
- 8Divide the dough into 2/3 and 1/3 portions.
- 9Cut each portion into three equal pieces.
- 10Take all the pieces and make them into same-length strands.
- 11Braid the big loaf with the three big strands and another loaf with the small strands.
- 12Place the big loaf onto a sheet pan.
- 13Egg wash the big loaf.
- 14Put the small loaf on top of the big loaf.
- 15Egg wash the small loaf.
- 16Let the loaves rest for about an hour.
- 17Bake in a 375°F oven for about 30 minutes until the internal temperature reaches 200°F.
- 18Let the bread rest for about 2 hours.
- 19Cut the bread in half.
- 20Store one half in a bag to keep it fresh for French toast.
- 21Leave the other half out overnight to become stale for bread pudding.
Ingredients
- Water
- Oil
- Eggs
- All-purpose flour
- Sugar
- Yeast
- Salt
- a little bit more Flour
Equipment
mixerdough hookfloured surfacegreased bowlsheet panoven
Tips
- Use the America's Test Kitchen method for braiding.
- One half of the bread should be fresh for French toast, the other half stale for bread pudding.
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