Braided Egg Bread

Braided Egg Bread

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"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."
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Ingredients

55 m servings
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Original recipe yields 16 servings

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Directions

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  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.

Reviews

31
  1. 36 Ratings

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Most helpful positive review

Good bread as written but not enough eggs in it to make it 'Egg Bread' and the original recipe got too dry the next day and was a little bland. Since then, I have increased the sugar to 1/3 cup,...

Most helpful critical review

The bread looked amazing and had a fluffy texture, but when I tasted it it was very dry and bland. In fact, I'm kind of ashamed that I gave a wedge away to someone! It's edible, but it has to ha...

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Good bread as written but not enough eggs in it to make it 'Egg Bread' and the original recipe got too dry the next day and was a little bland. Since then, I have increased the sugar to 1/3 cup,...

The mixing instructions seemed strange... I'm used to proofing yeast with the sugar and warm water. Plus, the yeast didn't completely dissolve following this recipe's directions, and if I look c...

I made this yesterday to accompany some soup. The whole loaf was gone that night. My boyfriend and adult son said this was the best bread they have EVER had. I took 2 suggestions from others....

I was in a jam for some quick bread for dinner and couldnt find my recipe book so I came on here and found this fabulous bread. It was easy to do and fun I might add. This bread came out perfect...

This is a wonderful light yet toothy bread! I did without the poppy seeds but instead I used chopped parsley... MMMMMMMMM heavenly!

The bread looked amazing and had a fluffy texture, but when I tasted it it was very dry and bland. In fact, I'm kind of ashamed that I gave a wedge away to someone! It's edible, but it has to ha...

I used the suggestion of olive oil, 1/3 cup sugar,one extra egg, and I used basil on top. I took this to a party and they were sure I bought it a a store it was great. Very easy looks and tast...

Excellent Bread! The only different thing I did was leave out the poppy seeds. It was amazing with Thanksgiving dinner - Everyone loved it. However, this did take a long time to rise - but t...

needs more eggs, honey instead of sugar, and olive oil instead of vegetable oil.i have been making this for many years and it is good but my recipe tastes heavenly

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