Balbin’s Bread

1.          Warm milk and butter to 115°F

            2.         Combine yeast, sugar, salt and four cups of flour in 6 quart bowl

            3.         Add warm milk and butter to dry ingredients and mix

            4.         Add remaining 3 to 4 cups of flour and mix together with a spoon, then allow to rest three to five minutes

            5.         Turn dough onto floured area and mix by hand until the dough is plastic, just a bit sticky but easily removed from the hands, use additional flour as required.   (About 5 to 10 minutes).  Sprinkle flour on the dough or mixing board as required to achieve the plastic feel.  Recognizing this feel is most important to success.

            6.         Clean mixing bowl, grease with Crysco;   Place the dough in the bowl, cover and place in a warm area for about one hour.  The best area is where the temperature is 80° to 100°F. (About double in size).

            7.         Remove dough from bowl, cut in half, then cut each half into thirds.  Roll each third into a cylinder about 16 inches long and 1-1/2 inches in diameter.  Lay three of the rolls together side by side and begin to braid from the center to the ends.  Stretch each roll during the braiding which causes them to combine during the period of rise.

            8.         Place braided loaves on a greased cookie sheet at an angle, cover with cloth and allow to rise 40 minutes, until almost double.

            9.         Brush top of loaves with egg yolk and water mixture, (1 yolk and 1 tsp. of water).  Place in a preheated oven at 375°F for 25 to 30 minutes.

            10.       Remove from oven and place on a rack for cooling, bottom side down, cover with a cloth.  Enjoy the best!!!  (FCH)