HOMEMADE EGG BREAD
People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. -June Mullins, Livonia, Missouri
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each)
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 245mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
BRAIDED EGG BREAD
For Rosh Hashana, loaves of braided bread-also commonly called challah-are baked to symbolize continuity. Since I first made this bread some years ago, it has become a much-requested recipe. -Marlene Jeffery, Holland, MB
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 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., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 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 3 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. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 134 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 123mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
BRAIDED BREAD
Easy recipe makes a loaf of delicious homemade braided bread.
Provided by Kate @ I Heart Eating
Categories bread
Time 2h25m
Number Of Ingredients 9
Steps:
- Add the warm water, yeast, and sugar to the bowl of a stand mixer.
- Let the mixture stand until foamy, about 5-10 minutes.
- Stir in the oil and the eggs until combined.
- Add 2 cups of flour and the salt.
- Mix on low for 30 seconds.
- Switch to the dough hook.
- Continue to mix on low, adding in 1/4 cup of flour at a time, until the dough forms a ball and clears the sides of the bowl. The dough should a little sticky to the touch but shouldn't come off on your fingers if you pinch it.
- Cover the bowl in plastic wrap or with a kitchen towel.
- Let the dough rise in a warm spot until doubled in size, about 1 hour.
- Punch down the dough and turn the dough out onto a lightly floured surface.
- Divide the dough into 3 equal pieces.
- Roll each piece into a rope that's 15 inches long.
- Grease a large baking sheet or line with a silicone baking mat or parchment paper.
- Place the 3 ropes parallel to one another lengthwise on the pan.
- Pinch the top of the ends together.
- Braid the ropes together.
- Pinch the ends together and tuck the ends underneath the braid.
- Loosely cover the braid with plastic wrap or a kitchen towel and let rise for 45 minutes.
- Toward the end of the second rising time, preheat the oven to 375 F.
- To prepare the egg wash, stir together the egg and the cream.
- Brush the egg wash over the dough.
- Bake until golden brown, about 25-30 minutes.
- Let the bread cool on the baking sheet for 5-10 minutes.
- Remove to a wire baking rack to cool to room temperature.
Nutrition Facts : ServingSize 1 slice, Calories 155 kcal, Carbohydrate 23 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 31 mg, Sodium 86 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g
SWEET BRAIDED LOAVES
"This recipe was handed down from my grandmother. I make it for my family every year for Easter morning." -Diane Turner, Brunswick, Ohio
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in raisins., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into six portions. Shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes., Brush with egg; sprinkle with almonds. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 194 calories, Fat 6g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 93mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 1g fiber), Protein 5g protein.
BRAIDED EASTER EGG BREAD
This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.
Provided by MARBALET
Categories Bread Yeast Bread Recipes
Time 3h
Yield 10
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
- Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
- Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 30.1 g, Cholesterol 143.7 mg, Fat 8.7 g, Fiber 1 g, Protein 8.5 g, SaturatedFat 4.3 g, Sodium 321.9 mg, Sugar 6.1 g
BRAIDED EGG LOAF
We like to make egg loaf at Easter time. This is a soft, tasty home-made bread recipe that is sure to become one of your family's favourites.
Provided by Ranikabani
Categories Yeast Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- In a big mixing bowl, combine the 1 1/2 cups flour, and salt.
- Add yeast to hot water and sugar together and when the yeast dissolves add it to the flour mixture above.
- Pour in the water and beat until it's smooth.
- Fold in the soft margarine, eggs and food colouring.
- Add remaining flour (a little at a time) to make a soft dough.
- On a floured board, knead until it's smooth and elastic.
- Grease a big bowl.
- Brush top of dough with melted margarine.
- In a warm spot, let it rise for about 1 1/2 hours.
- Punch dough down and knead it again on the floured board.
- Divide the dough into two equal balls.
- Then divide each ball into 3 smaller pieces and roll each of these pieces into"ropes".
- Braid the ropes to form 2 small loaves.
- Cover and let loaves rise until double in size.
- Preheat oven to 350 degrees F.
- Brush the loaves with the egg yolk mixture and sprinkle with sesame seeds/poppy seeds.
- Bake for 25-30 minutes until the loaves sound hollow when thumped.
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