Egg Bread Braids

Name: Egg Bread Braids
Ingredients: 1 package (2-1/4 ounces) active dry yeast; 1-1/4 cups warm water (110° to 115°); 2 egg yolks; 1 tablespoon canola oil; 2 teaspoons sugar; 2 teaspoons salt; 3-1/2 to 4 cups all-purpose flour; 1 egg white; 1 teaspoon water

9 ingredients

5 steps

Ingredients

1 package (2-1/4 ounces) active dry yeast
1-1/4 cups warm water (110° to 115°)
2 egg yolks
1 tablespoon canola oil
2 teaspoons sugar
2 teaspoons salt
3-1/2 to 4 cups all-purpose flour
1 egg white
1 teaspoon water

Directions

1

In a large bowl, dissolve yeast in warm water. Add the egg yolks, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
2

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

Punch dough down. Turn onto a lightly floured surface; divide dough into six pieces. Shape each into a 16-in. rope. Place three ropes on a greased
4

and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Combine egg white and water; brush over dough. Cover and let rise until doubled, about 40 minutes.
5

Brush with remaining egg white mixture. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire rack. Serve warm.