Servings: 8
Calories: 280kcal
Equipment
- measuring cup
- measuring spoon
- knife
- Bowl
- Baking sheet
Ingredients
- 6 eggs
- 2 tsp salt
- 4 packages of active dry yeast
- 6 cups water
- 20 - 22 cups flour
- 2 1/2 cups sugar
- 6 tbsp oil
Instructions
- Proof yeast in ¼ cup warm water (110°F), and wait until foamy (5-10 mins).
- Mix 3 cups flour and 2 tbsp sugar in a bowl.
- Create a well; add proofed yeast, ¾ cup warm water, beaten egg, 2 tbsp oil, and 1 tsp salt. Mix into shaggy dough.
- Knead dough for 10 mins until smooth.
- Place dough in a greased bowl, and cover; let rise for an hour until doubled.
- Punch down the dough, and shape it into a loaf.
- Transfer to a greased bread pan; let rise for 30 mins.
- Preheat oven to 375°F (190°C).
- Brush top with egg wash (1 beaten egg + 1 tbsp water).
- Bake for 30-35 mins until golden and hollow-sounding when tapped.
- Cool briefly, slice, and serve with preferred toppings.
Notes
- Make sure to use warm water (around 110°F) for proofing the yeast. If the water is too hot, it will kill the yeast, and if it's too cold, the yeast won't activate.
- You can use either instant or active dry yeast for this recipe. However, if using instant yeast, you don't need to proof it first. Just add it directly to the dry ingredients.
- To achieve a nice golden crust, brush the top of the bread with an egg wash before baking. You can also sprinkle some seeds or herbs on top for added flavor and texture.
- For a softer crust, cover the bread with foil during the last 10 minutes of baking.
- Letting the dough rise in a warm place is crucial for the bread's success. If your kitchen is cold, you can heat the oven to its lowest temperature and then turn it off before placing the dough inside.
Nutrition
Calories: 280kcal
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