Braided Egg Bread Recipe
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Braided Egg Bread

By: Marlene Jeffery  
"Since I first made this bread a few years ago, it's become a much-requested recipe. I'm sure I'll pass it down to future generations."

Rating: This weblink has been rated 15 times with an average star rating of 4.7 Read Reviews (13)

Rate/Review | 629 people have saved this

Prep Time:
30 Min
Cook Time:
25 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 (.25 ounce) package active dry yeast
  • 3/4 teaspoon salt
  • 3/4 cup water
  • 3 tablespoons vegetable oil
  • 2 eggs
  • TOPPING:
  • 1 egg
  • 1 teaspoon water
  • 1/2 teaspoon poppy seeds

Directions

  1. In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a 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.
  3. 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.
  4. Beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake at 375 degrees F 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2008 by MommyFromSeattle 
Good bread as written but not enough eggs in it to make it 'Egg Bread' and the original recipe... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2007 by mayura 
The mixing instructions seemed strange... I'm used to proofing yeast with the sugar and warm... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2007 by CG 
I was in a jam for some quick bread for dinner and couldnt find my recipe book so I came on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2007 by Unspoiled Chef 
This is a wonderful light yet toothy bread! I did without the poppy seeds but instead I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2009 by Yummy! 
This was heavenly. I took the advice of others to add an extra egg + yolk and increase the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2008 by ericsgirl51987 
Very easy and delicious! I followed a previous review and added an extra egg and extra yolk.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2007 by Linda H 
I tried this recipe for Thanksgiving because it sounded so easy..... it was~! I'll make it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2009 by KKUBICEK04 
This was a hit! I used to work in a bakery, and it tasted just like the egg bread the baker... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2008 by FAIRYLADY1 
needs more eggs, honey instead of sugar, and olive oil instead of vegetable oil.i have been... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2007 by eiskyjente 
Turned out great! Tasty and attractive with a light, fluffy texture on the inside. Will make... MORE

 
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