Braided Egg Bread
Soft, golden, and irresistibly fluffy, Braided Egg Bread is a beautiful centerpiece for any table and a delightful treat for your taste buds. This enriched bread recipe combines just the right amount of sweetness from granulated sugar and richness from butter, milk, and eggs, resulting in a tender crumb with a hint of buttery flavor. The artful braid, which is surprisingly easy to master, gives the bread its signature look, making it perfect for special occasions, holiday gatherings, or as a homemade gift. Topped with a glossy egg wash and optional sesame or poppy seeds, it bakes to a stunning golden hue. Whether served warm with a slather of butter or used as the base for your favorite sandwiches, this versatile bread is as satisfying to make as it is to eat.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 cup Granulated sugar
- 1 teaspoon Salt
- 0.5 cup Warm water (110°F/45°C)
- 0.5 cup Milk
- 4 tablespoons Unsalted butter
- 3 pieces Large eggs
- 1 piece Egg yolk
- 1 tablespoon Water (for egg wash)
- 1 tablespoon Sesame seeds or poppy seeds (optional)
Instructions
In a small bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until frothy.
In a small saucepan over medium heat, warm the milk and butter until the butter is melted. Remove from heat and let it cool to lukewarm.
In a large mixing bowl, combine 3 cups of the all-purpose flour and salt. Add the yeast mixture, milk mixture, and 2 of the eggs. Mix until the dough starts to come together.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, gradually adding the remaining 1 cup of flour as needed until the dough becomes soft and elastic but not sticky.
Place the dough in a lightly oiled bowl, turning it once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for about 1 hour, or until doubled in size.
Punch down the dough and turn it out onto a clean surface. Divide the dough into three equal portions. Roll each portion into a long rope about 18 inches in length.
Place the three dough ropes parallel to each other on a baking sheet lined with parchment paper. Pinch the ends together on one side and braid the ropes loosely. Pinch the other ends together to seal the braid.
Cover the braided dough with a clean kitchen towel and let it rise for another 30-40 minutes, or until puffy.
Preheat your oven to 375°F (190°C). In a small bowl, beat the remaining egg yolk with 1 tablespoon of water to create an egg wash.
Brush the egg wash gently over the entire surface of the braided dough. Sprinkle with sesame seeds or poppy seeds if desired.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 17.4 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
