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Emigrated from America to New Zealand and never looked back. Couldn't have asked for a better husband, family & life!


Here is a great bread recipe. I was as a school committee meeting when our Canadian hostess brought out a bowl of spinach dip and chunks of this lovely bread for our little group to snack on. I resisted as long as I could and finally caved - BIG mistake. This is a beautiful firm yet slightly eggy and sweet bread that I have not tasted the likes of in some time. I left the meeting making a mental note to call later to get the recipe.

It turned out to be a fairly straightforward recipe that she made the dough for in her breadmaker. Well, I tried that too, but mine didn't mix all that well (although the bread was still very nice in the end). I ended up tweaking the recipe just slightly and then doing all of the mixing & kneading manually and what a difference.

It is certainly worth the extra effort when it comes out right. My one suggestion, is that you don't put this into a loaf pan to bake it...if at all possible, use a baking stone. It does work in a loaf pan, however...the middle will be gooey if you don't get the cooking time just right. Meanwhile, the crust goes quite dark and there is a fine line between perfect and burnt. One other tip for this recipe it that it makes, in my opinion (of which you will find I have many), it makes some of the best French Toast I have ever had. Mom, when you get here, I'll make this one for you! So, ready? Here we go...

STEP ONE: Sponge (Yeast Foam)

Mix together the following and cover with plastic and set aside to froth for an hour.

1 Cup Warm water
2 Pkt/Tsp Yeast
1 1/2 Tsp Salt
1/3 Cup Shortening (Oil is okay too)
1/2 Cup Honey or Brown Sugar
3 Eggs
1 Cup Flour


In larger bowl, pour the foam mixture in and add...

3 Cups (approximately) High Quality Flour - One cup at a time


Now that you have quite a sticky mess of dough, continue adding in more flour one cup at a time until you have a reasonable ball to turn out onto a floured work surface. Keep adding flour to un-stick the dough and begin kneading for 10 minutes, trying to eliminate all air bubbles and hopefully end up with a solid nonsticky satiny mass of dough.

After kneading the dough for 10 minutes, plop it into a well oiled bowl then flip it over to oil the dough surface evenly.

Cover the bowl and allow the dough to rise 1-2 hours (or more) in a warm place. It will double in size for 2 loaves.

After the dough has risen, divide it into two halves and work on one at a time.

Each half needs to be flattened out (again to eliminate air and release/activate gluten for fluffy bread). Now cut into thirds (or fourths or sixths, depending on the braid you want) and roll out each piece into a rope with skinny ends and a fat middle approximately 14 inches long.

Pinch one end of each rope together and begin braiding. When you have braided the entire length of all ropes, pinch the ends together and tuck the ends underneath the loaf.

Brush loaves with egg wash (1 egg and 1 tbsp milk or water) and allow to rise once more for at least an hour (the longer it rises, the better).

To finish - Bake on a stone, sheet or in a loaf pan at 350 F/180 C for approximately 25-35 minutes (watch for crust colour and check bottom colour before removing from oven.

Now cool on wire rack and brush top with butter.


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