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Braided Egg Bread

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.

16 ServingsPrep: 30 min. + rising Bake: 25 min. + cooling

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

2 of 2

Braided Egg Bread (continued)

Directions (continued)

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).

Nutrition Facts: 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.