Braided Egg Bread Recipe

Name: Braided Egg Bread
Prep time: 45 min
Cook time: 215 min
Total time: 260 min
Yield: Serves 1 or more
Ingredients: 1 cup milk; 1/4 cup margarine; 5 1/2 to 6 cups all-purpose flour; 1/4 cup granulated sugar; 1 teaspoon salt; 2 1/4 teaspoons active dry yeast; 2 large eggs

Wow your guests with this stunning braided egg bread! This recipe, adapted from a classic Pilsbury cookbook, results in a bakery-quality loaf that's surprisingly easy to make. The detailed instructions guide you through each step, from kneading the dough to achieving that perfect golden-brown crust. Feel free to make two smaller loaves using thinner dough strips. Serve warm, sliced, or let your guests break off pieces – either way, it's guaranteed to be a crowd-pleaser!

Prep Time 45 mins

Cook Time 215 mins

Calories 3333.7 kcal

Protein 172g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Braided Egg Bread

1 cup milk
1/4 cup margarine
5 1/2 to 6 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast
2 large eggs

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How to Make Braided Egg Bread

Warm 1 cup of milk and 1/4 cup margarine in a saucepan until the mixture reaches 120°F (49°C).
In a large bowl, combine the warm milk mixture, 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon salt, 2 1/4 teaspoons active dry yeast, and 2 large eggs. Mix until just moistened.
Beat the mixture with an electric mixer for 2 minutes.
Gradually add 2 1/2 to 3 cups all-purpose flour, mixing until a stiff dough forms.
Turn the dough out onto a lightly floured surface and knead for 5 minutes, until smooth and elastic.
Grease a large bowl. Place the dough in the bowl, turning to coat. Cover and let rise in a warm place until doubled in size (1 1/2 to 2 hours).
Grease a baking sheet.
Punch down the dough and divide it into four equal parts.
Roll each part into a 20-inch long strip. (You can roll the dough like plasticine).
Place the four strips side-by-side on the prepared baking sheet, allowing one end to extend beyond the sheet.
Pinch the four strips together at one end.
Braid the strips by weaving the far right strip over and under the next strips to the far left. Repeat with the next far right strip, continuing until all pieces are braided.
Pinch the ends together to seal.
Cover the braided loaf and let rise until doubled in size (about 1 hour).
Preheat oven to 375°F (190°C).
For an extra special touch, brush the loaf with a beaten egg or egg yolk before baking. Be careful not to let the egg drip onto the baking sheet.
Sprinkle liberally with sesame seeds or poppy seeds (optional).
Bake for 35-40 minutes, or until golden brown and the loaf sounds hollow when tapped lightly.
Carefully slide the loaf from the baking sheet onto a wire rack to cool.