Recipe by Marilou Hitt
"This makes a very large and impressive loaf. I have used it for large parties."
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2 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
Awesome recipe. I made one huge loaf and everyone thought it was fake. Mine did not look like the picture...it looked like a professional bread, not at all homemade. It had a wonderful, mildly sweet taste. One hint...if you braid for one large loaf, remove your top oven rack. This thing comes to life once it starts baking.
im not sure where i went wrong? i followed the recipe exactly..... anddddd.. its not to my liking. for the time and efforts (and horrible end result), id much sooner buy a loaf from the bakery!
Excellent recipe. I saw that another baker thought theirs came out dry. I add four tablespoons of dry potato flakes and it keeps softer longer. Adjusting the flour make make the bread too light to hold up.
Traditionally, I make Challah with one huge braid on the bottom and tuck a tiny braid of four strands onto the top. I also use a bit of yellow food coloring to enhance the 'egg bread' appearance. Using an egg wash over the top after rising makes the loaf shiny and helps the sesame seeds to stick.
Very, very good!!!! Everything went according to plan. It made two HUGE loaves as big as large cookie sheets. I'm glad I split the dough in half because my oven wouldn't have been big enough otherwise! LOL I gave the extra loaf to my neighbor and she loved it and thought it was too pretty to cut.
Delicious! I only used 9.5 cups of flour instead of 11 and it turned out perfect. It made 2 HUGE loves so split this recipe in two. Definately in my favorites file.
This is a family favorite.
Only problem w/ this recipe is that we have no baking pan big enough to make a loaf that huge (who does, except a proffessional bakery?) So I cut the recipe in half and the loaf fits nicely on an average size pan.
If I could have given it 10 stars, I would have! Despite numerous glitches in the preparation of this wonderful bread, it was perfect as it came from the oven! Ease in preparation, long-lasting freshness, delightful taste and texture have made this a real keeper at my house. What did I do wrong, you ask? Well, I down-sized it to one loaf, but failed to notice that the measurements in the body of the preparation instructions weren't changed. When I saw 'add 1/2 c water,' I did; and then realized I had gone by the original size. Oops! So, I changed it to make 2 loaves...mistake # 2 was assuming I had enough flour for the bigger quantity...Had to make a quick run for another bag of the white stuff...despite these 'operator errors,' my bread turned out beautifully, and I got rave reviews from all of the friends and family who ate it...even 4 days later. It makes fantastic French toast, too. Thank you so much for sharing this recipe.
Just made this bread. I cut the recipe in half since its just me and my husband here to eat it. My bread turned out huge but really yummy. The house smells great too. Haha! I did have to add about another 1/2 cup of flour because it was still too sticky and did forget to save an egg to make an egg wash but it still turned out great. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Braided Egg Bread
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
** Calories: 117
** Calories from Fat: 23
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