Braided Egg Bread Recipe

5 6 4
Braided Egg Bread Recipe
Braided Egg Bread Recipe photo by Taste of Home
Publisher Photo

Braided Egg Bread Recipe

Read Reviews
5 6 4
Publisher Photo
Since I first made this braided bread a few years ago, it's become a much-requested recipe. I'm sure I'll pass it down to future generations. —Marlene Jeffery, Holland, Manitoba
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min. + cooling

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

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 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).
Originally published as Braided Bread in Country Woman Christmas Annual 2001, p18

Nutritional Facts

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

  • 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
  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 Bread in Country Woman Christmas Annual 2001, p18

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Reviews forBraided Egg Bread

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MY REVIEW
Irascible_Baker User ID: 8765838 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."

MY REVIEW
ArizonaLynn User ID: 8815074 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!"

MY REVIEW
carolanne1210 User ID: 3617870 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."

MY REVIEW
Staceface81 User ID: 501331 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. :-)"

MY REVIEW
sarau User ID: 4085720 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 . . ."

MY REVIEW
sarau User ID: 4085720 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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