Save on Pinterest

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
  • Total Time
    Prep: 35 min. + rising Bake: 20 min.
  • Makes
    2 loaves (10 servings each)

Ingredients

  • 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

Directions

  • 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 minutes or until golden brown. Remove from pan to wire rack. Serve warm.
Nutrition Facts
1 slice: 103 calories, 2g fat (0 saturated fat), 20mg cholesterol, 242mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video