Braided Egg Bread

Name: Braided Egg Bread
Ingredients: 3-1/4 to 3-3/4 cups all-purpose flour; 1 tablespoon sugar; 1 package (1/4 ounce) active dry yeast; 3/4 teaspoon salt; 3/4 cup water; 3 tablespoons canola oil; 2 large eggs, room temperature; 1 large egg; 1 teaspoon water; 1/2 teaspoon poppy seeds

10 ingredients

6 steps

Ingredients

3-1/4 to 3-3/4 cups all-purpose flour
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
3/4 teaspoon salt
3/4 cup water
3 tablespoons canola oil
2 large eggs, room temperature
1 large egg
1 teaspoon water
1/2 teaspoon poppy seeds

Directions

1

In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
2

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3

Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased
4

and braid; pinch ends to seal and tuck under.
5

Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
6

In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake at 375° for 25-30 minutes or until golden brown. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.