Pillow-y soft, tender and delicate, enriched with both eggs and butter this braided egg bread is so easy to make it will soon become your go-to recipe. Oh, and it’s perfect for french toast or bread pudding!
Before I say something else, yes, that is aginormousbraid. But that didn’t matter much. We all took a piece after another until the entire loaf was gone. In less than a day!! I’m actually surprised it even lasted that long. It’s so soft and delicate!
When I first took it out of the oven, all I wanted was to look at this beautifully braided bread with a shiny crust. It looked so pretty, too pretty to be eaten. I was under the spell of its magical aroma that took over my house. I wish I could find a way to bottle this aroma and let some out from time to time.
This egg bread is very similar with my 6 braid challahbut like 10 times easier.
Just like its name suggests, it’s enriched with eggs and unlike challah it also has butter (you can also useshorteninglike the original recipe) and milk. A couple of tablespoons of sugar are added for a little sweetness and you mix everything until you have a soft, elastic dough.
You let the dough rest until doubled in volume. Don’t know when your dough it’s ready? Test it!
Divide the dough in 3 and make a braid. Of course you can braid it in 4-5 or even 6 if you prefer. This time Ikeptit simple. 3 seemed fitting.
Place the braid on a baking sheet and let rise again, while your oven is heating.
I did only few adaptations to the original recipe. As I already mentioned I used butter (one of my BFFs) instead ofshorteningand since I love the bread aroma so much I used less yeast, allowing the dough to develop the flavors in its long resting time.
Scared of baking withyeast? Don’t be! Read my Baking with yeast tips and you can also find alot more info on Red Star Yeast website.
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Braided easy egg bread recipe
Yields 1 loaf
Pillow-y soft, tender and delicate, enriched with both eggs and butter this braided egg bread is so easy to make it will soon become your go-to recipe. Oh, and it’s perfect for french toast or bread pudding!
30 minPrep Time
30 minCook Time
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Ingredients
- 4 cups (480 grams) bread flour
- 2 teaspoons active dry yeast (I used Red Star)
- 2 tablespons sugar
- 1/2 cup water
- 1/2 cup milk
- 2 tablespoons butter, diced
- 2 teaspoons salt
- 3 eggs, lightly beaten
- 1 egg yolked mixed with few drops of milk
- *more flour for dusting the working area
Topping
Instructions
- In a mixing bowl add 2 cups of flour, sugar and yeast. With a hand whisk or a fork, stir to combine.
- In a small saucepan, add the water, milk and butter and heat over low flame until lukewarm (~ 110F).
- Slowly pour over the flour mixture, stir to combine and let it rest for about 10-15 minutes until the sticky dough starts to rise and gets a spongy texture.
- Attached the dough hook to your mixer. With the mixer on low speed, start mixing the sticky dough, slowly beating the lightly beaten eggs in. Stir in the salt and slowly adding the remaining 2 cups of bread flour.
- When all the flour is added, increase the mixer speed to medium-low and let it knead for about 5-6 minutes or until the dough cleans itself from the sides of the bowl.
- If it's still sticky add just a little bit more flour. The dough should be soft and elastic.
- With greased hands, remove the dough from he mixing bowl and it into a buttered bowl, cover with plastic wrap and let it rise at room temperature until doubled in volume. It should take little over an hour.
- When the dough is risen, place it on a lightly floured surface, divide into 3 and roll each piece into a 15-inch rope.
- Braid the ropes, pinching the ends and tuck them under to seal.
- Gently place the braid on a baking sheet. If it's easier for you, you can braid it directly on the baking sheet.
- Cover with plastic wrap again and let it rest for the second time for about half an hour.
- Meanwhile, heat the oven to 400F.
- Just before placing the bread into the oven, brush it with the egg wash (1 egg yolked mixed with few drops of milk).
- Bake for 30 minutes or until nice and golden.
- Let it cool before slicing.
Notes
Recipe from Red Star Yeast
7.6.8
426
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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Happy Baking,
Roxana
