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Egg Bread Braids Recipe

This bread is always at our table for the holidays. It is a great bread for bakers who are intimidated by yeast breads. Make sure the yeast is fresh and the dough rises.—Robin Price, Argillite, Kentucky

This recipe is:

Diabetic Friendly

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Egg Bread Braids Recipe

Prep: 35 min. + rising Bake: 20 min.

Yield: 20 Servings

35 20 55

Ingredients

1 package (2-1/4 ounces) active dry yeast
1-1/4 cups warm water (110° to 115°)
2 egg yolks
1 tablespoon canola oil
2 teaspoons sugar
2 teaspoons salt
3-1/2 to 4 cups all-purpose flour
1 egg white
1 teaspoon water

Directions

In a large bowl, dissolve yeast in warm water. Add the egg yolks, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough into six pieces. Shape each into a 16-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Combine egg white and water; brush over dough. Cover and let rise until doubled, about 40 minutes.
Brush with remaining egg white mixture. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire rack. Serve warm. Yield: 2 loaves (10 servings each).

Nutritional Facts 1 slice equals 103 calories, 2 g fat (trace saturated fat), 20 mg cholesterol, 242 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 1 starch.

Originally published as Egg Bread Braids in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p128