Knead help converting a bread machine recipe to an oven.

This is really just a version of challah or brioche bread, so you can look up recipes for those to give you an idea of how to make them in a pan. You definitely need to let it rise at least twice. Most recipes call for a rise in the bowl, a punch down and second rise in the bowl, and a final rise in the pan, but I don't think bread machines do two rises, so if you want it to taste the same maybe just do the one. If you have a standing mixer, that will make it a lot easier.

So, you've been waiting with bated breath, yes? I used my stand mixer's dough hook to do the initial mixing and then kneaded like a champ. I put the whole amount in one 9x5 loaf pan. I baked it at 375 for 40 minutes, but the internal temp was only 160, so I let it go 10 more minutes, until the center temperature was 190. (I have no reference for the thump test, so I went with tempurature.) http://www.ladygypsy.net/images/easterbread.jpg The crust has a little bit of a burnt taste so I think when I do this for real next weekend, I'll go for 45 minutes and pay more attention to shaping it so it's not as sloped. All of your advice and kneading tips were great. I knew AskMe wouldn't let me down! Thanks so much! (I made bread!)

Should you want to replace it - I often see bread machines in thrift stores for not very much money. I think it's the sort of item that a lot of people buy and think they'll use all the time and then end up forgetting about.

Easter morning followup: Last night I think I killed the yeast and ended up with http://ink361.com/#!/photo/423272841055736388_2718235 Today I gave up on Mom-Mom's recipe (sorry!) and tried http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=217179&origin=detail&servings=10&metric=false I only had active dry yeast so I let it rise for an hour at first instead of resting for 8 minutes. http://ink361.com/#!/photo/423896727963210519_2718235 My brother might bemoan the lack of a plain loaf, but I'm darn pleased. I think I may have discovered a new hobby.

Phredward has a lot of good advice, but is wrong about the yeast. One packet of yeast is 2 and 1/4 teaspoons of yeast. which will make a significant difference in the rise.

It's beautiful!

Looks like the bottom of the crust is bit burned, which is a common problem with loaf pans in a home oven. If you put the rack with the pan a little higher up in the oven if possible and put some sort of barrier between the bottom element and the loaf pan (like a cookie sheet) on the other rack set one level below, you'll be able to avoid that.

Late to the discussion, but I'm surprised nobody mentions the "raise". Bakers and most European nanas would use half the yeast or less, but make a raise the night before baking: mix a little water, flour and yeast into a porridge-like substance. Cover, wait, use as the base of the rest of the recipe. Using a raise instead of a lot of yeast makes the whole process smoother and the final product better-tasting.

That's the neat thing about bread. There are many, many variations from around the world, but the basic set of ingredients and recipes is very small. Everything is related. There are only, from a certain perspective, two types of bread - those with added fat and those without. Challah and brioche are very similar, but challah is usually made with oil and brioche is made with butter. Challah normally contains more egg than brioche as well. Your recipe is fairly high in egg too.