1 1/2 cup (s) hot water (125°F)
1/2 cup dry coffee creamer
1/2 cup vegetable oil
1 large egg + 2 large egg yolks (reserve whites for egg wash)
2 teaspoons vanilla extract
1 tablespoon Instant Yeast
2/3 cups sugar (or 1/2 cup honey)
2 teaspoons salt
5 1/2 cups bread flour or all-purpose flour or a combination
Egg Wash: 2 egg whites + 1 tablespoon cold water + 1/2 teaspoon salt

Combine water and dry coffee creamer and mix until completely dissolved.

In a separate 4 quart to 6 quart glass mixing bowl, combine 3 cups flour, salt, sugar, and instant yeast. Whisk until well incorporated.

Add egg, egg yolks, canola oil, and vanilla to water mixture. Whisk until well incorporated. Add wet mixture to dry mixture and mix until incorporated with bowl scraper or wooden spoon. Add one cup of flour and mix. Add 1/2 cup flour on top of mixture and 1/2 cup flour onto work surface.

Dump mixture onto work surface and knead the flour into dough mixture. Knead for 10 minutes adding a teaspoon of flour at a time to work surface until dough is soft but not sticking to hands. Resist temptation to add too much flour. The dough should be slightly sticky and soft when finished.

Place a saucepan of water on the stove to boil. Remove the dough from mixing bowl. Wash bowl; dry with the towel you plan to use to cover the dough. Pour teaspoon of oil into bowl. Place dough in bowl and roll to coat with oil. Cover bowl with the damp towel and place dough in oven. Place saucepan of boiling water on rack below dough. Let dough rise 1 hour. Punch down dough and return to oven to rise 1 hour longer.

Then, prepare egg wash by beating egg whites, salt and water. Remove dough from oven. Lightly flour work surface. Punch down dough, turn out onto work surface, and knead for a few minutes. Divide dough in half. Place one half in bowl and cover.

Divide second half into four pieces and braid. Repeat with remaining half of dough. Place loaves on parchment lined baking sheet, and allow to rise 45 minutes.

Bake at 350°F for 20 minutes. Remove and brush egg wash on center of bread and bake for 15 minutes longer or until brown.

Cool on wire rack. Enjoy!

Substitutions/Notes: The 1-1/2 cups liquid may be water, soy milk, dairy milk, or the mixture that I recommended. Warm this liquid to approximately 125°F.

The vanilla is optional. Do not use imitation vanilla. Feel free to add 1/2 cup to 1 cup regular or golden raisins or similar dried fruit. Melted or room temp butter may be substituted for the oil (same quantity).

You may add one additional egg yolk. I find that using the white of the egg dries out the bread. However, you could use three whole eggs, one egg plus two or three egg yolks. You may substitute 1/2 cup honey for the sugar.

You can proof the instant yeast for this recipe: In measuring cup: 1/2 cup 110°F water, dissolve 1 teaspoon sugar, dissolve 1 tablespoon yeast. Mixture should double in measuring cup in 10 to 15 minutes. Add to dry mixture.

Remember to reduce water liquids by 1/2 cup!

Submitted by: Jack L