Pumpkin Egg Braid Recipes

BRAIDED EGG BREAD

Braided Egg Bread image

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

Ingredients

3-1/4 to 3-3/4 cups all-purpose flour
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
3/4 teaspoon salt
3/4 cup water
3 tablespoons canola oil
2 large eggs, room temperature
TOPPING:
1 large egg
1 teaspoon water
1/2 teaspoon poppy seeds

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.

PUMPKIN EGGS BREAD

Pumpkin Eggs Bread image

This was in my TOH magazine and I love braid breads and pumpkin so this has to be good. Will be wonderful for the upcoming holidays and they say that leftovers make awesome french toast and sandwiches. Prep time does not include rising

Provided by Bonnie G 2

Categories Yeast Breads

Time 50m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 ounce active dry yeast
3 tablespoons warm water
1/2 cup canned pumpkin
1 egg
2 tablespoons light brown sugar
2 tablespoons butter, softened
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 cups bread flour, 1/2 more if needed
1 egg
1 tablespoon water

Steps:

In bowl, dissolve yeast in warm water.
In another bowl, combine pumpkin, egg, brown sugar, butter, pie spice, salt, the yeast mixture and 1 cup of flour.
Beat on medium speed until smooth.
Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in greased bowl, turning once to grease top.
Cover with plastic wrap and let rise in wrm place until doubled, bout 1 hour.
Punch down dough.
Turn onto lightly floured surface; divide into thirds.
Roll each into a 16" rope.
Place ropes on greased baking sheet and braaid.
Pinch ends to seal; tuck under.
Cover with towel; let rise in warm place until almost doubled, about 45 minutes.
Preheat oven to 350.
EGG WASH:.
in bowl, whisk egg and water; brush over loaf.
Bake loaf 20-25 minutes or until golden brown.
Remove from pan to wire rack to cool.

Nutrition Facts : Calories 119.3, Fat 3, SaturatedFat 1.5, Cholesterol 36.1, Sodium 151.8, Carbohydrate 19.4, Fiber 1, Sugar 2.7, Protein 3.6

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