E—Cookbooks International Recipe Sampler
crumb topping. Sprinkle evenly among the 3 pans. Preheat oven to 350 degrees F.
Punch the dough down again. Turn out onto a lightly floured surface. Knead for 1 minute. Cut into thirds, and transfer dough to prepared pans. Cover loosely with plastic wrap. Allow to rise to the top of
pan. Beat remaining egg, and brush the top of the dough.
Bake until golden brown and hollow sounding when tapped, about
30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool.
Punch the dough down again. Turn out onto a lightly floured surface. Knead for 1 minute. Cut into thirds, and transfer dough to prepared pans. Cover loosely with plastic wrap. Allow to rise to the top of
pan. Beat remaining egg, and brush the top of the dough.
Bake until golden brown and hollow sounding when tapped, about
30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool.
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