Braided Egg Bread Recipe
- 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).
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
"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."
"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!"
"This was so easy to make and so delicious! I'll be adding it to my cold-weather bread rotation."
"This recipe was so easy to follow and it turned out wonderfully! Now I'm no longer afraid to make a braided loaf. :-)"
"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 . . ."
"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?"