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Finally settled on a favorite recipe. It is below:
Ingredients:
3 cups unbleached bread flour
1/4 cup sugar
1/2 tsp salt
3/4 cup water
1/2 tsp yeast
1 egg, beaten
1/8 cup oil
1 egg, beaten, for glaze
* Seperately, mix dry and wet ingredients. (If there's doubt as to whether the yeast is good, dissolve it in the water with 2tsp sugar. It should froth within a few minutes.)
* Combine dry and wet ingredients, stirring until mixture is too thick for the spoon. Knead until dough has a uniform consistency, but not longer than 10min. Dough should be tacky but not sticky.
* Cover and let rise 1h at room temperature, or up to three days in the 'fridge. (If left in the refridgerator, taste the dough periodically. Allowing sweetened breads to rise for too long will result in a "beer-ey" flavor.)
* Separate and braid dough. Let rise 30min-1h. Glaze with remaining egg and bake at 375F (190C) for 30-45min.
* Enjoy. :9 Refridgerate leftovers, if there are any. (Keeps approx. four days at warm room temperature, 2-3 weeks in the refridgerator, indefinately when wrapped tightly in foil and frozen.)
Ingredients:
3 cups unbleached bread flour
1/4 cup sugar
1/2 tsp salt
3/4 cup water
1/2 tsp yeast
1 egg, beaten
1/8 cup oil
1 egg, beaten, for glaze
* Seperately, mix dry and wet ingredients. (If there's doubt as to whether the yeast is good, dissolve it in the water with 2tsp sugar. It should froth within a few minutes.)
* Combine dry and wet ingredients, stirring until mixture is too thick for the spoon. Knead until dough has a uniform consistency, but not longer than 10min. Dough should be tacky but not sticky.
* Cover and let rise 1h at room temperature, or up to three days in the 'fridge. (If left in the refridgerator, taste the dough periodically. Allowing sweetened breads to rise for too long will result in a "beer-ey" flavor.)
* Separate and braid dough. Let rise 30min-1h. Glaze with remaining egg and bake at 375F (190C) for 30-45min.
* Enjoy. :9 Refridgerate leftovers, if there are any. (Keeps approx. four days at warm room temperature, 2-3 weeks in the refridgerator, indefinately when wrapped tightly in foil and frozen.)