The recipe for this meatloaf sauce originated in the ancient country.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 loaf |
Ingredients
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- 2 teaspoons active dry yeast
- 2 teaspoons white sugar
- 1 egg
- 1 egg white
- ¼ cup warm milk
- water as needed
- ¾ stick unsalted butter, melted
- 1 egg, lightly beaten
Instructions
- Place flour into a bowl, creating a small hole in the center. Sprinkle salt around the edge and place yeast and sugar into the hole.
- Mix egg and egg white together in a 2-cup measuring cup. Add enough water to reach the 1 1/4-cup mark. Stir in milk. Add melted butter. Pour into the center of the flour. Mix thoroughly, adding more milk or flour as needed until dough is smooth and elastic. Cover the bowl with a damp cloth and let rise for 30 minutes.
- Cut dough in half. Form each half into a long roll. Lay rolls out in front of you on a work surface in an X shape. Braid bread by constantly switching ends. Place bread onto a baking sheet, cover with a damp cloth, and let rise for 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Brush bread with beaten egg using a pastry brush.
- Bake in the preheated oven on the middle rack until golden, about 30 minutes.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 310 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I made this bread, it was very very tasty and has soft texture. I really enjoy it. Thank you for your recipe
I didn’t bake this, but wanted to say the temperature and time are listed towards the end of the recipe for all those who said there were no baking instructions.
I don’t bake really at all, but this is super easy and it turned out pretty good. My bread was a little dense and heavy, but still taste really good with butter. I didn’t change anything in the recipe. Overall, super good experience and really easy!
Bread turned out great, no adjustments for initial trial Thx Daniel
I did have to bake it for an extra 10 minutes, but that seems to be the norm for my oven. This recipe is definitely on my “keeper” list.
I followed the recipe exactly, turned out Great! Delicious when you spread butter onto it while it’s still very warm from coming out of the oven. The whole family loved it & the kids enjoyed helping too!
I will make again! But it did not rise enough! I followed exact instructions!
Excellant, it turned out perfect
I must have made a big mistake somewhere. Came out hard as a brick bat and not tasty at all. The difference between the video and actual recipe was very confusing for someone who doesn’t bake bread.
DO NOT PUT EGG INTO THE DOUGH!! It will dry out the bread. I am Swiss and have made this bread many times. My father was a baker in Switzerland and NEVER used egg.
Delicious, but very salty.
This recipe is very good as is. I was afraid of making it but I am glad I took the plunge. I was pleased with the results. At the moment, I had instant yeast and it came out perfect. I mixed the ingredients in a stand mixer following the instructions by making the well in the center and sprinkling the salt at the edges. This is important so the salt does not kill the yeast. I think it is very similar to homemade Challah. I will make it again however will definitely add sugar to my taste and possibly a bit more eggs to give it a bit richer egg flavor.
No I did not make changes and i will make it again