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Braided Egg Bread

Braided Egg Bread

  • Prep

    30 m
  • Cook

    55 m
  • Ready In

    3 h 25 m
Marilou Hitt

Marilou Hitt

This makes a very large and impressive loaf. I have used it for large parties.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Proof yeast and 1/2 cup warm water in a large mixing bowl.
  2. Combine hot milk, sugar, butter, salt, and 1/2 cup water in a medium bowl. Cool to 110 degrees.
  3. In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk mixture to yeast mixture. Add 2 cups flour and beat until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook). Place in a large glass or plastic bowl lightly greased. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes.
  4. Punch down, cover, and let rise again until double, approximately 30 minutes.
  5. Punch again, and form into three parts. Form each part into a 20-inch roll. Braid rolls on a large, greased cookie sheet. Cover and let rise until doubled.
  6. Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in preheated 350 degree F (175 degrees C) oven for about 55 minutes until nicely browned. May be made into two regular sized loaves. Reduce baking time slightly.
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Reviews

TARA1972
63

TARA1972

1/5/2007

Awesome recipe. I made one huge loaf and everyone thought it was fake. Mine did not look like the picture...it looked like a professional bread, not at all homemade. It had a wonderful, mildly sweet taste. One hint...if you braid for one large loaf, remove your top oven rack. This thing comes to life once it starts baking.

KissThisFem
57

KissThisFem

2/11/2006

Excellent recipe. I saw that another baker thought theirs came out dry. I add four tablespoons of dry potato flakes and it keeps softer longer. Adjusting the flour make make the bread too light to hold up. Traditionally, I make Challah with one huge braid on the bottom and tuck a tiny braid of four strands onto the top. I also use a bit of yellow food coloring to enhance the 'egg bread' appearance. Using an egg wash over the top after rising makes the loaf shiny and helps the sesame seeds to stick. Great entry!

PRINCESSFREK
35

PRINCESSFREK

10/7/2003

Very, very good!!!! Everything went according to plan. It made two HUGE loaves as big as large cookie sheets. I'm glad I split the dough in half because my oven wouldn't have been big enough otherwise! LOL I gave the extra loaf to my neighbor and she loved it and thought it was too pretty to cut.

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