DOES BREAD CONTAINS EGG RECIPES

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

Steps:

• Beat egg whites till they are stiff; set aside.
• Measure 2 1/2 cups flour into a mixing bowl and add the yeast, sugar and salt.
• Pour in the hot water and the butter, beat 50 strokes with a wooden spoon or 2 minutes with a mixer flat beater.
• Fold in the egg whites by hand or with the flat beater.
• It will take a few moments for the dough to absorb the egg white.
• Add flour, 1/4 cup at a time till the mixture is no longer moist but soft and elastic.
• If it continues to be sticky, add sprinkles of flour.
• Lift the dough from the bowl and place on a lightly floured work surface, or if in the electric mixer, attach the dough hook.
• This is a soft, dough that will be slightly tacky, but not sticky. Knead by hand with a push-turn-fold rhythm, adding sprinkles of flour if the moisture breaks through. Knead for 10 minutes.
• If kneading by hand, occasionally lift the dough above the work surface and bring it crashing down to speed the development of the gluten network.
• If in a mixer, add sprinkles of flour if the dough sticks to the side of the bowl.
• Place the dough in a greased bowl, cover with plastic wrap (or a towel) and put aside to rise at room temperature to double in bulk (about 1 hour, unless using rapid rise yeast).
• Divide the dough into equal parts and roll each under the palm of your hands into a 15-inch long baguette.
• Lay the dough either in French bread pans or directly onto a prepared baking sheet (greased and lightly sprinkled with corn meal). Keep the loaves apart so they do not touch during rising or baking.
• Mix the cornstarch, 1/2 t salt and 1/3 cup water - brush the loaves with this mixture and sprinkle with sesame seeds (or poppy seeds) if desired.
• Let rise, uncovered, till doubled in bulk, about 1 hour.
• Preheat oven to 350 20 minutes before baking and place a pan on the floor of the oven below the bottom rack. Five minutes before baking carefully pour 1 cup hot water into the pan to create steam for a crispy crust (be careful not to burn yourself with rising steam!).
• Bake in the moderate oven for 20-30 minutes, or till the crust is risen and golden brown. (to test, turn one loaf over and thump with the forefinger to make certain it sounds hollow - if not, return to the oven for a few minutes).
• Remove from the oven, remove from pans and place on a metal rack to cool.