![](https://cdn.statically.io/img/www.allrecipes.com/thmb/HisqSOJ8GTmS-SUwxWYGvItCejY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4503880-acf263ff839d4a8c90c9dedd95ded685.jpg)
Ingredients
-
5 (.25 ounce) packages active dry yeast
-
2 cups lukewarm water, divided
-
4 cups whole milk
-
1 cup unsalted butter, cut into pieces
-
2 tablespoons salt
-
1 teaspoon salt
-
1 ½ cups superfine sugar
-
10 large eggs, room temperature
-
5 pounds bread flour
Directions
-
Dissolve yeast in 1 cup lukewarm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Set aside.
-
Meanwhile, bring milk in a saucepan to a boil over medium-high heat. Remove from heat; add remaining 1 cup lukewarm water, butter, and 2 tablespoons plus 1 teaspoon salt; stir until butter melts. Stir in sugar until dissolved.
-
When milk mixture has cooled to lukewarm, stir in dissolved yeast.
-
Beat eggs in a separate bowl until combined. Whisk milk mixture into eggs. Gradually mix in flour.
-
Transfer dough to a floured work surface. Divide dough in half, using a serrated knife. Shape each half into a ball; place dough balls into 2 large greased bowls. Cover with greased plastic wrap; let rise in a warm place for about 1 ½ hours.
-
Lightly grease 3 baking sheets or line with parchment paper. Turn dough balls out onto a well-floured surface. Divide each dough ball into 3 equal pieces (6 pieces total); form each piece into a ball. (Dough will be very sticky and soft at this point.) Keep covered with greased plastic wrap.
-
Working with one portion at a time, divide one dough ball into 3 equal pieces. Form each piece into 3 ropes; braid together and place onto the prepared baking sheet. Repeat with remaining 5 dough balls. You should be able to fit 2 braided loaves per baking sheet. Cover loaves loosely with plastic wrap and let rise for about an hour.
-
Preheat the oven to 325 degrees F (165 degrees C).
-
Bake in the preheated oven until hollow-sounding when tapped on top of loaves, 35 to 40 minutes. Let cool before slicing.
Cook’s Note
For a shiny, glossy, deep-brown crust, brush the braided loaves with egg wash (1 egg beaten with 1 teaspoon cold water) before baking.
Nutrition Facts (per serving)
413 | Calories |
10g | Fat |
67g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 30 | |
Calories 413 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 5g | 26% |
Cholesterol 81mg | 27% |
Sodium 651mg | 28% |
Total Carbohydrate 67g | 24% |
Dietary Fiber 2g | 8% |
Total Sugars 12g | |
Protein 13g | 25% |
Calcium 60mg | 5% |
Iron 4mg | 22% |
Potassium 170mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.