- 3.5-4 c flour
- 1/3 c sugar
- 2 1/4 t yeast
- 1 t salt
- 3/4 c water (*use less b/c of extra egg, try 1/2c)
- 3 T olive oil
- 3 eggs
- Topping: 1 egg, 1 t water, parsley flakes
- Combine non-topping ingredients in bread machine and set to dough cycle. Check on dough after 5 minutes and add flour or water to get the right consistency.
- Knead dough a few times on a floured surface.
- Cut off one third and set to side. With remaining dough, divide into 3 parts. Roll to 13" long. Place on greased baking sheet and braid. Tuck ends under.
- With remaining dough, divide into 3 pieces. Roll to 14" long. Braid. Place on top of shorter, fatter braid. Pinch and tuck ends under.
- Cover and let rise until doubled - about half an hour.
- Mix egg with water. Brush on dough. Sprinkle with parsley.
- Bake 190C for 10-15 min. Cover with foil and continue baking for another 15 minutes or until bread is golden and done.
- Remove from tray to cool.
- Add another egg yolk to the dough for a more eggy taste.
- Sprinkle with poppy seeds instead of parsley.
- Fill braid ropes with filling.
3/7/10 Third time making this. Used 1/4 c sugar, 1/2 c water, 3 3/4-4 c flour. Put yolk on small bread, white on base bread. Topped with Italian seasoning. Would add a bit of coarse salt next time. Brought to Luke's and was gobbled up. Liked the ratio.
Halloween Mummy Bread10/30/15 I used this dough to make two loaves of mummy bread. One small one filled with apple-almonds-cream cheese, and the other filled with spinach-ricotta-herbs. The first one I made was too long and skinny to really look mummy like. The next one I made much wider and wrapped the braids in different directions. Finished the breads with eyes - sliced olives on the savory one, cream cheese and raisins on the sweet one (not pictured).
Verdict: the larger (2/3 dough) one had too much filling and was undercooked. Next time divide it in half, and cover when baking. The smaller one (1/3 dough) filled with apples was perfectly cooked and tasted great!