Easy Braided Egg Bread Recipe
This Braided Egg Bread recipe has got everything to make you go weak on your knees. This is one variety of bread that can be paired seamlessly with any of your favorite main dishes. This Braided Egg Bread is surely going to make you famous amongst your friends once they taste it. Try it right away!
Ingredients
1 package active dry yeast
2 tablespoons sugar
1 cup warm water
3 1/2 to 4 cups all-purpose flour
1 1/2 teaspoons salt
2 tablespoons butter, melted
2 eggs, beaten
Directions
Dissolve yeast and sugar in water.
Add about 21/2 cups of the flour or enough to make a heavy batter.
Beat in salt, butter and eggs, reserving 1 tablespoon of the beaten eggs for glaze.
Work in enough additional flour to make a firm dough.
Knead on a floured board until smooth.
Place dough in a lightly oiled bowl and turn to oil entire surface.
Coyer with a dish towel and let rise in a warm place about 2 hours or until doubled in bulk.
Punch down and knead again briefly.
Return to bowl, cover with a towel and let rise 1 to 1 1/2 hours or until doubled in bulk.
Punch down.
Cut off about 1/4 of the dough and set aside.
Divide remaining dough into 3 equal pieces and shape each into an even rope about 18 inches long.
Braid, pressing ends to seal.
Repeat with smaller portion of dough to make a thinner braid of the same length.
Center small braid on top of large one, moistening to seal.
Cover and let rise on a greased baking sheet about 45 minutes or until almost doubled in bulk.
Brush with reserved 1 tablespoon beaten egg.
Bake in a preheated 400° oven 15 minutes.
Reduce heat to 350° and continue baking 20 to 30 minutes longer or until browned.
Add about 21/2 cups of the flour or enough to make a heavy batter.
Beat in salt, butter and eggs, reserving 1 tablespoon of the beaten eggs for glaze.
Work in enough additional flour to make a firm dough.
Knead on a floured board until smooth.
Place dough in a lightly oiled bowl and turn to oil entire surface.
Coyer with a dish towel and let rise in a warm place about 2 hours or until doubled in bulk.
Punch down and knead again briefly.
Return to bowl, cover with a towel and let rise 1 to 1 1/2 hours or until doubled in bulk.
Punch down.
Cut off about 1/4 of the dough and set aside.
Divide remaining dough into 3 equal pieces and shape each into an even rope about 18 inches long.
Braid, pressing ends to seal.
Repeat with smaller portion of dough to make a thinner braid of the same length.
Center small braid on top of large one, moistening to seal.
Cover and let rise on a greased baking sheet about 45 minutes or until almost doubled in bulk.
Brush with reserved 1 tablespoon beaten egg.
Bake in a preheated 400° oven 15 minutes.
Reduce heat to 350° and continue baking 20 to 30 minutes longer or until browned.
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