Printable | Taste of Home

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 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.

Printed from tasteofhome.com Jul 25, 2008

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Braided Egg Bread cont.

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).