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Easy Egg Bread
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An attractive egg braid - extra rich and good!
This recipe makes 1 large braid
INGREDIENTS
| Bread Flour | 4 to 4+1/2 cups |
| Active Dry Yeast | 4+1/2 tsp |
| Sugar | 2 TBSP |
| Salt | 2 tsp |
| Water | 1/2 cup |
| Milk | 1/2 cup |
| Shortening | 2 TBSP |
| Eggs, slightly beaten | 3 (reserve 1 TBSP) |
DIRECTIONS
In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat water, milk and shortening until warm (120-130°F; shortening does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Punch down dough. Divide into 3 parts. On lightly floured surface, roll each third to a 15-inch rope. On greased cookie sheet loosely braid from center to ends. Pinch ends and tuck under to seal. Cover; let rise in warm place until indentation remains after lightly touching. Brush with reserved 1 TBSP egg. Bake 400°F for 25 to 30 minutes until golden brown. Remove from cookie sheet; cool.