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Add a photoServings: 12
Ingredients
- 1 Tbsp. dry active yeast
- 1/2 c. hot water
- 2 Tbsp. sugar divided
- 5 1/2 c. flour
- 5 x beaten Large eggs plus
- 1 whl egg plus
- 1 x egg yolk
- 1 pch salt
Directions
- In a large bowl, combine the yeast, hot water, and 1 Tbsp. sugar and set aside for 10 min, till the mix is foamy.
- In a separate bowl, combine the flour and salt, forming a well in the center. Add in the yeast mix and beaten Large eggs and stir with a wooden spoon, gradually incorporating the ingredients to create a soft dough. Adding more flour if necessary to help bring the dough together, and knead with floured hands when the dough becomes too stiff.
- Knead for 10 min on a floured surface, or possibly for 10 min in the bowl of a mixer, using the dough hook attachment. When the dough is smooth and elastic, form it into a ball and place in a greased bowl, turning to grease all sides. Cover with a damp dish towel and allow to rise in a hot place till doubled in size, about 45 min. Punch down and allow to rise, covered, a second time.
- Preheat the oven to 450 degrees.
- Punch the dough down and, with clean, oiled hands, press the dough to fit an 11- by 15-inch pan by 1-inch thickness. Dimple the dough in several spots with your knuckles, cover, and let rise for 15 min.
- After 15 min, beat the remaining egg, yolk, remaining sugar, and healthy pinch of salt and brush the mix over the surface of the dough. Bake for 25 to 30 min, till light golden. Serve hot, cut into wedges.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 12 servings | |
| Calories 254 | |
| Calories from Fat 27 | 11% |
| Total Fat 3.01g | 4% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 49mg | 2% |
| Potassium 114mg | 3% |
| Total Carbs 46.39g | 12% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.44g | 2% |
| Protein 9.35g | 15% |
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