from Maggie Glezer's A Blessing of Bread
1 1/4 tsp instant yeast
about 3 3/4 cups bread flour
3/4 cup water
2 large eggs, plus 1 for glazing
1 1/2 tsp table salt
1/4 cup vegetable oil
2 tbsp granulated sugar
Place all the ingredients in a large bowl,
blending until it forms a batter type consistency,
and adding more until it comes together a bit more. At this point I allow the dough to autolyse for about twenty minutes or so.
Knead the dough until it begins to smooth out beneath your hands. It should be easily kneadable and firm.
Shape the dough into a round when the kneading is complete,
and place it in a well oiled bowl, turning to coat. Allow to rise until doubled in bulk, or place in the refrigerator overnight to ferment.
Here's the dough doubled in bulk. Remove from the bowl and shape as desired.
Here's the first bread braided, a six braid.
The three six braids ready to proof.
The braids ready to bake.
Beautifully golden! Don't they look licious?!