1 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
2 tablespoons sugar
1/3 cup margarine, softened
1 1/2 teaspoons salt
5 1/4 cups all-purpose flour (5 1/4 to 5 3/4 cups)
4 eggs
Poppy seed, optional
Servings: 24 / Yield: 2 loaves
1. Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, margarine, salt and 1 1/2 cups flour; blend well. Stir in 3 eggs, 1 egg white (reserve one yolk) and enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Punch dough down. Remove dough to lightly floured surface; divide in half. Set aside one half. Divide remaining half into two pieces, one about 2/3 of the dough and the other about 1/3 of the dough. Divide larger piece into three equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends to seal. Divide remaining piece into three equal pieces; roll to 10-inch ropes. Braid. Place small braid on large braid. Pinch ends firmly, to seal and secure to large braid. Repeat with remaining dough to make second loaf. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. Beat reserved egg yolk with 1 teaspoon water; brush on loaves. If desired, sprinkle with poppy seed. Bake at 400ºF for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time. Remove from sheets; cool on wire racks.
2 packages Fleischmann's® Active Dry Yeast
2 tablespoons sugar
1/3 cup margarine, softened
1 1/2 teaspoons salt
5 1/4 cups all-purpose flour (5 1/4 to 5 3/4 cups)
4 eggs
Poppy seed, optional
Servings: 24 / Yield: 2 loaves
1. Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, margarine, salt and 1 1/2 cups flour; blend well. Stir in 3 eggs, 1 egg white (reserve one yolk) and enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Punch dough down. Remove dough to lightly floured surface; divide in half. Set aside one half. Divide remaining half into two pieces, one about 2/3 of the dough and the other about 1/3 of the dough. Divide larger piece into three equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends to seal. Divide remaining piece into three equal pieces; roll to 10-inch ropes. Braid. Place small braid on large braid. Pinch ends firmly, to seal and secure to large braid. Repeat with remaining dough to make second loaf. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. Beat reserved egg yolk with 1 teaspoon water; brush on loaves. If desired, sprinkle with poppy seed. Bake at 400ºF for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time. Remove from sheets; cool on wire racks.
