Ulis Hefezopf Yeast Braid Recipes

Steps:

• In a large bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Add the egg yolk, butter and 2 cups of bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
• In a small bowl, beat together egg white and water. Brush risen loaf with egg wash and bake in preheated oven for 20 to 25, until golden.

Steps:

• Add butter to scalded milk; add sugar; add yeast; beat together.
• Add juice of lemon and eggs; beat again.
• Add bread flour and salt; knead until smooth.
• Put in buttered bowl; cover with damp cloth; let rise until double; punch down.
• On floured board, knead dough again.
• Now forming comes; one can twist the loaf from 3 strands or divide in half.
• Start in middle and braid out to both ends; braid tight.
• Lay it on a greased baking sheet.
• Cover with damp towel.
• Beat egg; brush loaf.
• Let rise again.
• Sprinkle with kosher salt, big sugar crystals, and flaked almonds.
• Let rise while oven preheats.
• Bake at about 45 minutes baking; if getting too brown lower heat to 350.
• These are European baking temperatures so test the bread at 20 minutes.