Formulas

Rich Egg Bread

Display holiday shapes created with this fluffy, great-tasting bread. Try wreaths, hearts or shamrocks.

Dissolve yeast in malt; set aside. Blend sugar, salt, milk powder, honey, butter, shortening and spices into soft consistency in mixer. Add yolks in two stages; add water and yeast solution; add flours; mix dough to develop until soft and elastic. Mix in fruit or nuts during last stage of development. Ferment to full rise, 1-1/2 hours. Allow dough to rise second time; take to bench. Scale fermented dough into desired presses, 1 lb., 10 ozs. dough for each braided loaf and 4 ozs. dough for each twist; relax dough up to 20 minutes.

For 2-tiered braided loaves, use 1 lb. dough for bottom braid and 10 ozs. dough for top braid. Divide each into 3 equal sections. Roll each section into ropes; lightly dust with rye flour to keep from sticking. Braid or twist 3 strands tightly without stretching dough. Tuck ends under. Seal top braid to bottom braid with egg white. Place loaves and twists, well-spaced, on parchment-lined pans. (For crowns, form circle with braided loaf, sealing ends together. Set crown into papered 9" cake pan.) Proof to full rise. Wash with egg white; if desired, sprinkle with poppy or sesame seeds. Bake at 360°F until browned, about 25 minutes for twists and 30 minutes for loaves

For Dried Tomato Breadsticks, add 1 lb., 8 ozs. minced sun-dried tomatoes to fermented dough before scaling.

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