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OK, so Beth is on her own with Jetfan's Egg Bread recipe and instructions....we'll see just how good our good friend, Stephan, is with his recipe...LOL, seriously, I know this is good, so now we have to see if Beth can do it on her own.
I took his original recipe and halved it, as he suggested. The hardest part was dividing the original 3 beaten eggs into 1-1/2 beaten eggs. I think I learned someplace that an egg is approximately 1/4 cup so I figured half an egg would be 2 Tbsp. Anyway, here's the recipe I used:
Egg Bread – Single Loaf
(from Jetfan at cooking.com)
Ingredients
• 1 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 3/4 cups warm milk (110° to 115°)
• 2 T. sugar
• 1-1/2 t. salt
• 2 eggs, beaten (reserve 2 T. for egg wash at end)
• 2 T. butter, softened
• 3 1/2 to 3-3/4 cups all-purpose flour
• reserved 2 T. egg
• 1 tablespoons water
• Sesame seeds
Directions
• Dissolve yeast in warm water. Add milk, sugar, salt, eggs, butter and
2 cups flour; mix well. Stir in enough remaining flour to form a soft dough.
• On a floured surface, knead until smooth and elastic, 6-8 minutes.
Place in greased bowl; turn once to grease top. Cover and let rise
in warm place until doubled, 1-1/2 to 2 hours.
(Beth's notes: I used the paddle attachment on the KA stand mixer to incorporate and mix the first 2 c. of flour to a sticky dough, then used the dough hook attachment as I added the balance of the flour and let it knead in the bowl for approximately 5 minutes. Finally, I just finished with about 10 or 12 turns of the dough on a floured mat to finish it before turning it into the oiled bowl to rise.)
• Punch down. Cover and let rise until almost doubled, about 30
minutes. Divide into six portions. On a floured surface, shape each
into a 14-in.-long rope. For each loaf, braid three ropes together
on greased baking sheet; pinch ends to seal. Cover and let rise
until doubled, about 50 minutes.
• Beat egg yolk and water; brush over loaves. Sprinkle with sesame seeds.
Bake @ 350° 25 – 30 minutes or until internal temperature of 200°
****************
I'll add pics as my dough progresses.....
I took his original recipe and halved it, as he suggested. The hardest part was dividing the original 3 beaten eggs into 1-1/2 beaten eggs. I think I learned someplace that an egg is approximately 1/4 cup so I figured half an egg would be 2 Tbsp. Anyway, here's the recipe I used:
Egg Bread – Single Loaf
(from Jetfan at cooking.com)
Ingredients
• 1 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 3/4 cups warm milk (110° to 115°)
• 2 T. sugar
• 1-1/2 t. salt
• 2 eggs, beaten (reserve 2 T. for egg wash at end)
• 2 T. butter, softened
• 3 1/2 to 3-3/4 cups all-purpose flour
• reserved 2 T. egg
• 1 tablespoons water
• Sesame seeds
Directions
• Dissolve yeast in warm water. Add milk, sugar, salt, eggs, butter and
2 cups flour; mix well. Stir in enough remaining flour to form a soft dough.
• On a floured surface, knead until smooth and elastic, 6-8 minutes.
Place in greased bowl; turn once to grease top. Cover and let rise
in warm place until doubled, 1-1/2 to 2 hours.
(Beth's notes: I used the paddle attachment on the KA stand mixer to incorporate and mix the first 2 c. of flour to a sticky dough, then used the dough hook attachment as I added the balance of the flour and let it knead in the bowl for approximately 5 minutes. Finally, I just finished with about 10 or 12 turns of the dough on a floured mat to finish it before turning it into the oiled bowl to rise.)
• Punch down. Cover and let rise until almost doubled, about 30
minutes. Divide into six portions. On a floured surface, shape each
into a 14-in.-long rope. For each loaf, braid three ropes together
on greased baking sheet; pinch ends to seal. Cover and let rise
until doubled, about 50 minutes.
• Beat egg yolk and water; brush over loaves. Sprinkle with sesame seeds.
Bake @ 350° 25 – 30 minutes or until internal temperature of 200°
****************
I'll add pics as my dough progresses.....
Beth and Bugster2.. it was yummy.. the Parmesan cheese added crunch and saltiness on the crust 
