Braided Egg Bread Recipe

Directions In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120degrees-130degrees. 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 375degrees 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 Egg Bread in Country Woman Christmas Annual 2001, p18 Nutritional Facts 1 slice equals 134 calories, 4 g fat (1 g saturated fat), 40 mg cholesterol, 123 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend