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Homemade Egg Bread

Homemade Egg Bread
"People rave about this tender, delicate bread every time I serve it," conveys Livonia, Missouri's June Mullins.
32 ServingsPrep: 25 min. + rising Bake: 30 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/2 cups warm milk (110° to 115°)
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 3 eggs, beaten
  • 1/4 cup butter, softened
  • 7 to 7-1/2 cups all-purpose flour
  • 1 egg yolk
  • 2 tablespoons water
  • Sesame seeds

Directions

  • Dissolve yeast in water. Add milk, sugar, salt, eggs, butter and
  • 3-1/2 cups flour; mix well. Stir in enough remaining flour to form a
  • soft dough.
  • On a floured surface, knead until smooth and elastic, 6-8 minutes.
  • Place in greased bowl; turn once to grease top. Cover and let rise
  • in warm place until doubled, 1-1/2 to 2 hours.
  • Punch down. Cover and let rise until almost doubled, about 30
  • minutes. Divide into six portions. On a floured surface, shape each
  • into a 14-in.-long rope. For each loaf, braid three ropes together
  • on greased baking sheet; pinch ends to seal. Cover and let rise
  • until doubled, about 50 minutes.
  • Beat egg yolk and water; brush over loaves. Sprinkle with sesame
© Taste of Home 2013

2 of 2

Homemade Egg Bread (continued)

Directions (continued)

  • seeds. Bake at 375° for 30-35 minutes. Yield: 2 loaves.
Nutrition Facts: 1 serving (1 slice) equals 135 calories, 3 g fat (1 g saturated fat), 32 mg cholesterol, 248 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013