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Braided Egg Bread

 Braided Egg Bread
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.
16 ServingsPrep: 30 min. + rising Bake: 25 min. + cooling

Ingredients

  • 3-1/4 to 3-3/4 cups King Arthur Unbleached 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

Directions

  • 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.
  • 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.
  • Punch dough down. Turn onto a lightly floured surface. Set a third of
  • the dough aside. Divide remaining dough into three pieces. Shape

2 of 2

Braided Egg Bread (continued)

Directions (continued)

  • each into a 13-in. rope. Place ropes on a greased baking sheet and
  • braid; pinch ends to seal and tuck under.
  • 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.
  • 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 equals 134 calories, 4 g fat (1 g saturated fat), 40 mg cholesterol, 123 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.