Allow 1 cup scalded milk to cool to 105° to 115°. Combine cooled milk, yeast, and 1 cup flour in a bowl; cover and let stand in a warm place (85°), free from drafts, overnight.
Combine beaten eggs, butter, sugar, 1 cup warm milk, salt, vanilla, and orange rind in a large mixing bowl; mix well. Add yeast mixture; stir well. Gradually add remaining 8 1/2 cups flour to make a soft dough.
Turn dough out onto a floured surface, and knead 8 minutes or until smooth and elastic. Place dough in a well-greased bowl, turning to grease top. Cover and repeat rising procedure 1 hour and 45 minutes or until doubled in bulk.
Punch dough down; cover and repeat rising procedure 1 hour or until doubled in bulk. Punch dough down; turn out onto a floured surface.
Divide dough into 6 portions; shape each into a 22-inch rope. Pinch 2 ropes together at one end to seal. Twist ropes together. Shape twist into a ring, and place on a greased baking sheet. Repeat procedure with remaining ropes.
Cover ropes, and repeat rising procedure 1 hour or until doubled in bulk.
Gently brush loaves with beaten egg yolks. Bake at 350° for 20 minutes. Cover loaves loosely with aluminum foil; continue to bake at 350° for 20 minutes or until loaves sound hollow when tapped. Transfer loaves to wire racks to cool.
Oxmoor House Homestyle Recipes
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.