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Braided Egg Bread Recipe

Braided Egg Bread Recipe photo by Taste of Home

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Since I first made this bread a few years ago, it's become a much-requested recipe. I'm sure I'll pass it down to future generations.

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Braided Egg Bread Recipe

Prep: 30 min. + rising Bake: 25 min. + cooling

Yield: 16 Servings

30 25 55

Ingredients

3-1/4 to 3-3/4 cups all-purpose flour
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
3/4 teaspoon salt
3/4 cup water
3 tablespoons canola oil
2 eggs
TOPPING:
1 egg
1 teaspoon water
1/2 teaspoon poppy seeds

Directions

In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into three pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.
Divide reserved dough into three equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake at 375° for 25-30 minutes or until golden brown. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).

Nutritional Analysis: 1 slice equals 134 calories, 4 g fat (1 g saturated fat), 40 mg cholesterol, 123 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Braided Egg Bread in Country Woman Christmas Annual 2001, p18

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Reviews for Braided Egg Bread

Braided Egg Bread

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Reviewed on Nov. 27, 2011 by Staceface81

This recipe was so easy to follow and it turned out wonderfully! Now I'm no longer afraid to make a braided loaf. :-)

Reviewed on Jun. 02, 2009 by sarau

After reading a lot of recipes, I realized that if a machine can mix up a dough and then KNEAD that dough before baking it up, I surely must be able to use a stand mixer to assist me! Please keep your fingers crossed that I'm right . . .

Reviewed on Jun. 01, 2009 by sarau

I suffer from carpal tunnel & until I get it "fixed", I want to try my hand at making breads again. However, the idea of all that kneading . . . I wonder if it's OK to allow my stand mixer knead the dough using the dough hook attachment?