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1
Combine water and dry coffee creamer and mix until completely dissolved.
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2
In separate 4qt to 6qt glass mixing bowl, combine 3 cups flour, salt, sugar, and instant yeast. Whisk until well incorporated.
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3
Add egg, egg yolks, canola oil, and vanilla to water mixture. Whisk until well incorporated.
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4
Add wet mixture to dry mixture and mix until incorporated with bowl scraper or wooden spoon.
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5
Add one cup of flour and mix.
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6
Add 1/2 cup flour on top of mixture and 1/2 cup flour onto work surface.
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7
Dump mixture onto counter and knead the flour into dough mixture.
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8
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.
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9
Place a saucepan of water on the stove to boil.
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10
Remove the dough from mixing bowl. Wash bowl; dry with the towel you plan to use to cover the dough. Pour tsp of oil into bowl. Place dough in bowl and roll to coat with oil.
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11
Cover bowl with the damp towel. Place dough in oven. Place saucepan of boiling water on rack below dough. Let dough rise 1 hour.
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12
Punch down dough and return to oven to rise 1 hr longer.
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13
After 1 hr, prepare egg wash by beating egg whites, salt and water.
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14
Remove dough from oven. Lightly flour work surface. Punch down dough, turn out onto work surface, and knead for a few minutes.
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15
Divide dough in half. Place one half in bowl and cover.
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16
Divide second half into four pieces and braid. Repeat with remaining half.
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17
Place on parchment lined baking sheet, and allow to rise 45 minutes.
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18
Bake at 350F for 20 minutes. Remove and brush egg wash on center of bread and bake for 15 minutes longer or until brown.
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19
Cool on wire rack. Enjoy!
