Why Egg Bread?
Baking bread in general can be somewhat of an intimidating task. But it doesn’t have to be. With this easy Braided Egg Bread Recipe, you will be baking loaves of bread that will be a perfect breakfast loaf, be fit for fancy sandwiches, your families next Italian dinner night , or for our favorite French Toast Casserole; a great dish for a weekend with guests or a weekend at your camp. Braided Egg Bread is sturdy, yet soft. Sophisticated yet Rustic. Easy to make, and easy to eat! And if you decide that you don’t have time to make it. Give us a shout and order a loaf or two to be picked up at the farm some Friday or Saturday morning.
Farm Fresh Is Always Best
As with most things in my life, I am always trying to find a healthier, homemade version, of something we enjoy that is store bought. Pushing through the aisles of packaged product, reading labels, paying high prices, and sacrificing taste is really not my thing. Using fresh ingredients and baking or making something in our own farm kitchen: that’s my thing! So when I can take some of our organic, farm eggs and turn them into a golden loaf a bread, why would I not? And you can do the same thing!
The Recipe: Braided Egg Bread
- 3 teaspoons or 2 packets of dry active yeast (1/4 ounce each)
- 1/2 cup warm water (just warm, not hot)
- 1 1/2 cups warm milk (110 -115 degrees is warm)
- 3 large farm fresh eggs, room temperature
- 1/4 cup of butter, softened
- 1/4 cup of sugar
- 1 tablespoon salt
- 7 to 8 cups all purpose flour
To brush on top of bread before baking
- 1 large farm fresh egg yolk, room temperature . If you are not sure how to separate an egg, check out our Homemade Angel Food Cake Recipe. I have instructions there.
- 2 tablespoons milk or water
- sesame seeds or poppy seeds – optional
Let’s Get Baking – Directions
- In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
- Turn dough onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in warm place until doubled, 1-1/2 to 2 hours.
- Punch down dough. Turn onto a lightly floured surface; divide into six portions. Roll each into a 14-in.-long rope. (Don’t get caught up on details; 14 inches to 16 inches will work) For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°.
- Beat together egg yolk and milk or water; brush over loaves. Sprinkle with sesame seeds, poppy seeds or leave with just the egg mixture. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
So Easy A Child Can Do It
Well almost! If you have ever played with play dough, chances are good, you can successfully make this Braided Egg Bread Recipe. If it doesn’t look exactly like the picture the first time…it’s okay. Give yourself a break. Knowing that you have just created a warm, golden loaf of bread is all you really need to focus on. You are a rock star!