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Egg Bread Braids

 Egg Bread Braids
This bread is always at our table for the holidays. It is a great bread for bakers who are intimidated by yeast breads. Make sure the yeast is fresh and the dough rises.—Robin Price, Argillite, Kentucky
20 ServingsPrep: 35 min. + rising Bake: 20 min.


  • 1 package (2-1/4 ounces) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 2 egg yolks
  • 1 tablespoon canola oil
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 3-1/2 to 4 cups all-purpose flour
  • 1 egg white
  • 1 teaspoon water


  • In a large bowl, dissolve yeast in warm water. Add the egg yolks,
  • oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough
  • remaining flour to form a firm dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide dough
  • into six pieces. Shape each into a 16-in. rope. Place three ropes on
  • a greased baking sheet and braid; pinch ends to seal and tuck under.
  • Repeat with remaining dough. Combine egg white and water; brush over
  • dough. Cover and let rise until doubled, about 40 minutes.
  • Brush with remaining egg white mixture. Bake at 375° for 20-25

2 of 2

Egg Bread Braids (continued)

Directions (continued)

  • minutes or until golden brown. Remove from pan to wire rack. Serve
  • warm. Yield: 2 loaves (10 servings each).
Nutritional Facts: 1 slice equals 103 calories, 2 g fat (trace saturated fat), 20 mg cholesterol, 242 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 1 starch.