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Braided Egg Bread Recipe

Braided Egg Bread Recipe

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 YIELD:16 servings


  • 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
  • 1 egg
  • 1 teaspoon water
  • 1/2 teaspoon poppy seeds


  • 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).

Nutritional Facts

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

Reviews for Braided Egg Bread

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Irascible_Baker 252018
Reviewed Jul. 30, 2016

"This recipe was a bit of an experiment for me because I was using a kneading mixer; in consequence, my dough had an odd, flaky-looking texture. When I tried to knead it together, it came out exceptionally dense and tough, and I was worried I had ruined it. I wet my hands and kneaded the dough briefly - this repeatedly until I had kneaded in just a bit of moisture that made it look a little more smooth but not really any more promising. But you know what? It worked. It came out great anyway and the braids look fabulous."

ArizonaLynn 245959
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!"

carolanne1210 31578
Reviewed Sep. 17, 2013

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

Staceface81 74009
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. :-)"

sarau 80763
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 . . ."

sarau 33078
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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