Tuesday, June 9, 2009

Braided Egg Bread

Through this blog, the true me is shining through- I love bread and cookies! One day I may actually post about something half-way healthy. Until then here is another one of my bread favorites.

My mom taught me how to make this bread, it is absolutely beautiful. Especially when you cook hard boiled, dyed Easter eggs into it.  (Which I do not normally do) Anyway the texture of this bread is unlike any other. Ross and I agree without a doubt, this bread makes the most fantastic french toast! DSC_0035

Braided Egg Bread

1 T. yeast
2 eggs, lightly beaten
1 ¼ c. warm water
4 ¾ c. flour
1 tsp. salt
¼ c. oil
¼ c. sugar
1 egg yolk mixed with  1 T. water

In a large bowl, dissolve yeast in water. Stir in salt, sugar, oil and eggs. Gradually beat in flour to form a stiff dough.

Turn onto a floured surface and knead until smooth and satiny. Place dough in a greased bowl and let rise until doubled.

To shape bread, divide 1/3 of the dough and set aside. With the remaining 2/3 divide into 4 equal parts and roll out into ropes about 21” long. Place the 4 strips on a greased baking sheet pinch tops together, and braid as follows: pick up strand on right, bring it over the next one, under the third, and over the fourth.

Repeat, always starting at the right, until the bread is complete. Pinch ends together

Roll remaining dough into 3 ropes about 18” long and do a three stranded braid. Place braid on top of bread, and let rise until doubled in size.

If you are not so sure about the four braid thing you could simply divide the dough evenly into thirds and make three braided loaves, make sure to adjust your cooking times.

Brush egg yolk mixture evenly over braids.

Bake at 325 for 30 minutes

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