Basic White Bread
by Tony van Roon
4 to 6 breads:
3 eggs
2 tablespoons butter
½ teaspoon salt
3 pounds unbleached white flour (about 9 cups)
2 packages dry yeast
3 cups warm water
butter
This bread uses a simple, basic dough, enriched by the addition of the three eggs. The final shape can
be free form, braided or rolled into the shape of a snail shell, as it is in parts of Italy. If you wish to add
raisins, currents or fruit, go ahead, this basic dough is perfect to play with. I found this recipe a long time ago
but don't know the name of the originator.
In a bowl, combine the eggs, butter, salt, and flour. Gradually mix the dry yeast into the warm water, then add to
the dough mix, stirring with a wooden spoon as you work it in slowly.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and
elastic. Put in a greased bowl, turn to coat the top, cover and put in a warm spot for 1½ to 2 hours or until
dough has doubled in bulk.
Punch down, turn out onto a floured surface again and knead for 2 minutes. Return to greased bowl, cover and let rise
again in a warm spot for about 1 hour.
After the second rise, turn out onto a floured surface, punch down and divide the dough into as many breads as you
wish to bake. Take 1 handful of the dough and roll it out to a length of about 1 foot. Then twist it into a braid
or roll it into snail-shell shape, curling it from the inside out. Place the breads on a greased cookie sheet and
cover lightly. Place in a warm spot for about 1 hour.
Bake at 370 °F. for about 45 to 60 minutes, depending on the size of the bread. When done, it should have a nice
golden brown appearance and the bottom sound hollow when tapped. After removing from the oven, grease the tops
slightly with butter (if preferred) while the breads are still hot. Cool on wire racks.
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