Steps to Prepare Budget Meats Nassau Village Number

A Number One Egg Bread

In 1926, island park became an incorporated village.

Recipe Summary A Number One Egg Bread

This makes all other egg breads look weak. I learned the recipe from two older ladies in Hawaii. This makes the best bread pudding and french toast imaginable. Try cutting it in chunks and dipping it in fondue---WOW!

Ingredients | Budget Meats Nassau Village Number

2 (.25 ounce) packages active dry yeast

⅔ cup warm water (110 degrees F/45 degrees C)

6 egg yolks

3 eggs, room temperature

½ cup vegetable oil

¼ cup white sugar

1 teaspoon salt

4 ½ cups all-purpose flour

1 egg

1 pinch salt

Directions

In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.

Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.

Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.

Bake for 40 minutes, or until golden. Cool on a wire rack.

Info | Budget Meats Nassau Village Number

prep: 20 mins cook: 40 mins additional: 2 hrs 20 mins total: 3 hrs 20 mins Servings: 18 Yield: 1 braided loaf

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