Braided Egg Bread 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 vegetable oil 2 eggs TOPPING: 1 egg 1 teaspoon water 1/2 teaspoon poppy seeds In a large mixing bowl, combine 2-1/2 cups flour, sugar, yeast and Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Braided Egg Bread cont. 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Braided Egg Bread 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). Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008