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Prep Time:
25 min + rising time

Cook Time:
20 minutes

Servings:
2 loaves

Prep Time:
25 min + rising time

Cook Time:
20 minutes

Servings:
2 loaves

Braided Egg Bread

INGREDIENTS

Braided Egg Bread

  • 4 C. (1 L) all-purpose flour, divided
  • 1 package quick rise instant yeast (or 1 tbsp/15 mL loose)
  • 1 1/4 C. (300 mL) water
  • 1/4 C. (50 mL) sugar
  • 1/4 C. (50 mL) butter or margarine
  • 1 tsp. (5 mL) salt
  • 1 large egg, lightly beaten
  • butter or margarine, melted

DIRECTIONS

  1. Combine 2 C. (500 mL) flour and yeast; set aside. If substituting All Purpose Flour for bread flour, a bit more will be required.
  2. Combine water, sugar, butter and salt in a medium saucepan; heat until warm (120°F to 130°F) (48°C to 53°C) and butter is almost melted.
  3. Add to flour mixture along with egg. Beat at low speed of electric mixer for 30 seconds, scraping bowl constantly. Beat at high speed for 3 minutes. By hand, stir in enough of remaining flour to make a soft dough.
  4. Shape into a ball. Place in a bowl coated with oil; turn once to coat surface. Cover; let rise in warm place 1 hour or until doubled in size.
  5. Lightly punch down dough. Toss on floured surface until no longer sticky. Divide dough in half. Roll half of dough into a 12″ x 6″ (30 cm x 15 cm) rectangle. Cut into three 12″ x 2″ (30 cm x 5 cm) strips. Roll each strip into a strand.
  6. Grease or line with parchment paper a 17″ x 14″ (42.5 cm x 35 cm) baking sheet. Braid three strands together to form a loaf directly on the pan, making sure ends of the braided loaf are turned under securely. Repeat with remaining dough. Cover; let rise in warm place 1 hour or until doubled in size.
  7. Preheat oven to 375 degrees (190°C). Bake for 15 to 20 minutes or until golden brown. Brush lightly with melted butter.