Braided Egg Bread Recipe
Braided Egg Bread Recipe photo by Taste of Home

Braided Egg Bread Recipe

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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.
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES: 16 servings

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

Nutritional Facts

1 slice: 134 calories, 4g fat (1g saturated fat), 40mg cholesterol, 123mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 4g protein

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
Originally published as Braided Egg Bread in Country Woman Christmas Annual 2001, p18

Reviews for Braided Egg Bread

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 24, 2016

"Tastes absolutely delicious - any tips though on how to not have the top braid bake off center? Is there a way to adhere the top braid to the base braid? Help!"

MY REVIEW
Reviewed Sep. 17, 2013

"This was so easy to make and so delicious! I'll be adding it to my cold-weather bread rotation."

MY REVIEW
Reviewed Nov. 27, 2011

"This recipe was so easy to follow and it turned out wonderfully! Now I'm no longer afraid to make a braided loaf. :-)"

MY REVIEW
Reviewed Jun. 2, 2009

"After reading a lot of recipes, I realized that if a machine can mix up a dough and then KNEAD that dough before baking it up, I surely must be able to use a stand mixer to assist me! Please keep your fingers crossed that I'm right . . ."

MY REVIEW
Reviewed Jun. 1, 2009

"I suffer from carpal tunnel & until I get it "fixed", I want to try my hand at making breads again. However, the idea of all that kneading . . . I wonder if it's OK to allow my stand mixer knead the dough using the dough hook attachment?"

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