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Golden Egg Loaves (or Braids)

Golden Egg Loaves (or Braids)

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    2 h 55 m
Cookin Up A Storm

Cookin Up A Storm

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.

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Ingredients {{adjustedServings}} servings

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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:
  • 38 mg
  • 13%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  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

Mandy14
1

Mandy14

5/1/2014

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 after about 4 T, so I left as-is, and the bread was divine. If you're like me and don't have a stand mixer with a dough hook, don't fret. I mixed all this up very successfully with a hand mixer and then kneaded on a lightly floured surface. What the directions don't tell you is to remove the bread from the pans immediately after baking. I learned from another bread recipe that allowing the bread to sit in the pans can likely form mold on the bottom of the loaf down the road. Allow the bread to cool completely on a wire rack, and then bag it up. I kept one loaf out and froze the other. I can't wait to have a grilled cheese with this bread! Great recipe!!

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