Braided Egg Bread Recipe

Looking for an easy Braided Egg Bread recipe? Learn how to make Braided Egg Bread using healthy ingredients.


Submitted by easilyamused1125

Makes 12 servings



takes over 5 hours to make, but tastes awesome!

Recipe Ingredients for Braided Egg Bread

2 oz active dry yeast
1/4 cup warm water
2 1/2 tbsp sugar
5 tbsp olive oil
1/2 cup warm skim milk
1/2 tbsp honey
1 1/4 teaspoons salt
2 large eggs
1 cup all-purpose flour
2 cups white whole wheat flour
2 tbsp wheat gluten
1 tbsp olive oil, for greasing loaves
1 egg, for egg wash

Recipe Directions for Braided Egg Bread

  1. In a small bowl, dissolve the yeast in the lukewarm water with the pinch of sugar and let stand until creamy and starting to bubble.

  2. In a medium saucepan, combine the oil, milk, sugar, honey and salt. Stir until well dissolved

  3. Pour the milk mixture into a large bowl and stir in the dissolved yeast and the eggs.

  4. Mix in gluten

  5. Stir in just enough of the flour, 1/2 cup at a time, to form a dense dough that doesn't stick to the side of the bowl.

  6. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, adding only as much flour as necessary to keep the dough from sticking.

  7. Brush a large bowl with 1 tablespoon of oil.

  8. Transfer the dough to the oiled bowl and brush the top with 1/2 tbsp oil.

  9. Cover the bowl with plastic wrap and a kitchen towel and let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.

  10. Punch down the dough, then cover and let rise until doubled in bulk again, about 1-1/4 hours.

  11. Line a large rimmed baking sheet with parchment paper and sprinkle the paper with cornmeal.

  12. On a lightly floured work surface, divide dough into 3 equal pieces.

  13. Using lightly floured hands, roll each piece into a 10-inch-long rope with tapered ends. Arrange the 3 ropes side by side pointing toward you and just touching.

  14. Starting in the middle and working toward your body, braid the ropes together, bringing the outside ropes over the center one.

  15. Pinch the ends to seal and tuck them under. Turn the loaf around and repeat with the other half, this time braiding the outer ropes under the center one. Seal the ends, tuck them under and transfer the loaf to a prepared baking sheet; gently plump the loaf with your hands.

  16. Cover the oaf with a kitchen towel and let rise for 35 minutes.

  17. Preheat the oven to 375 degrees F.

  18. Brush the loaf with egg glaze (additional egg mixed well with 1tbsp oil).

  19. Let stand uncovered for 10 minutes, then brush again with the glaze.

  20. Bake the loaf in the upper and lower thirds of the oven, switching racks halfway through baking, for 35 to 45 minutes, or until it is golden, feels light when lifted and sounds hollow when tapped on the bottom.

  21. Loosely cover the loaf with foil if it becomes too brown during baking.

  22. Transfer to a rack and let cool thoroughly before slicing.

Categories

Breads

Nutrition Facts
Serving Size 74.2g
Amount Per Serving
Calories
216
Calories from Fat
77
% Daily Value*
Total Fat
8.5g
13%
Saturated Fat
1.3g
6%
Trans Fat
0.0g
Cholesterol
51mg
17%
Sodium
266mg
11%
Potassium
201mg
6%
Total Carbohydrates
27.6g
9%
Dietary Fiber
3.3g
13%
Sugars
4.9g
Protein
8.5g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
   
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