Braided
easy egg bread - Pillow-y soft, enriched with both eggs and butter,
slightly sweet. Great for breakfast with butter and jam or accompanying
a comforting meal at dinner time.
Ingredients
- 4 cups (480 grams) bread flour (I used Pillsbury)
- 2 tsp active dry yeast (I used Red Star)
- 2 tbsp sugar
- 1/2 cup water
- 1/2 cup milk
- 2 tbsp butter, diced
- 2 tsp salt
- 2 eggs + 3 egg whites, 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. Whisk to combine.
- In a small saucepan, add the water, milk and butter and heat until lukewarm (~ 110F). Pour over the flour mixture, stir to combine and let it rest for about 10 minutes until the sticky dough starts to rise and gets a spongy texture.
- Add the lightly beaten eggs mixed with the salt and with the dough hook on, start kneading, slowly adding the remaining 2 cups of bread flour.
- When all the flour is added, increase the mixer speed to medium-high and let it knead for about 3-4 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 and just a wee bit sticky to your fingers.
- With the help of a spatula, place the dough 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 cookie sheet. If it's easier for you, you can braid it directly on the cookie 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 was (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
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