Golden Egg Loaves (or Braids)

Golden Egg Loaves (or Braids)

1
Cookin Up A Storm 41

"This is a rich and soft loaf suitable for sandwiches or slicing for use in a bread pudding, overnight egg bake, or French toast. It is equally good fresh out of the oven with butter and jam."

Ingredients

2 h 55 m {{adjustedServings}} servings 186 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Combine water, honey, and yeast in a stand mixer fitted with the dough hook. Let sit until mixture becomes foamy, about 10 minutes.
  2. Pour 3 cups flour, olive oil, eggs, wheat gluten, and butter into the yeast mixture; mix on speed 2 (or low speed) in the stand mixer until flour mixture is incorporated, 2 to 3 minutes. Add salt and 3 cups flour and mix on speed 2 until flour is incorporated into the dough. If dough is pulling away from the sides of the bowl, continue mixing, 5 to 7 minutes. If dough is still sticky, add 1/4 cup flour at a time and knead for 2 minutes after each addition until dough pulls away from the sides of the bowl; mix for 5 to 7 minutes.
  3. Grease a large bowl.
  4. Transfer dough to greased bowl and cover with a damp towel. Set aside in a warm area of the kitchen until dough has doubled in size, 60 to 90 minutes.
  5. Punch down dough and divide into 2 loaves. Place each dough half into a 9x5-inch loaf pan or on a baking sheet. Let rise until doubled in size, about 1 hour.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. Bake in preheated oven until golden brown and an instant-read thermometer registers an internal temperature of 200 degrees F (93 degrees C), 25 to 30 minutes.
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Reviews

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  1. 2 Ratings

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I was seriously salivating when I smelled this baking in the oven. This is a fantastic, versatile bread! I didn't have any wheat gluten, so I simply had to do without. I also ran out of honey af...