Before I say something else, yes, that is a ginormous braid. But that didn’t matter much. We all took a piece after another piece until all was gone in less than a day. I’m actually surprised it even lasted that long. Pillow-y soft, enriched with both eggs and butter, slightly sweet, this egg bread recipe is a keeper!
When I first took it out of the oven, all I wanted was to look at this beautifully braided bread with a shiny crust. It looked so pretty, too pretty to be eaten. I was under the spell of its magical aroma that took over my house. I wish I could find a way to bottle this aroma and let some out from time to time.
This egg bread is very similar with my 6 braid challah but like 10 times easier.
Just like its name suggests, it’s enriched with eggs and unlike challah it also has butter (you can also use shortening like the original recipe) and milk. A couple of tablespoons of sugar are added for a little sweetness and you mix everything until you have a soft, elastic dough.
You let the dough rest until doubled in volume. Don’t know when your dough it’s ready? Test it!
Divide the dough in 3 and make a braid. Of course you can braid it in 4-5 or even 6 if you prefer. This time I kept it simple. 3 seemed fitting.
Place the braid on a baking sheet and let rise again, while your oven is heating.
I didn’t adapt much the original recipe. As I already mentioned I used butter (one of my BFFs) instead of shortening and since I love the bread aroma so much I used less yeast, allowing the dough to develop its flavors in its long resting time.
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.
- 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
- 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.
Recipe from Red Star Yeast
*this recipe is part of a monthly collaboration with Red Star Yeast
With this easy bread recipe we start this month Bake Your Own Bread round-up.
Bake your own bread is a monthly event, hosted by me, to encourage you to leave that loaf of bread on the store shelves and bake a beautiful loaf of bread in their own kitchen. Quick breads, yeast bread (forget the fear!), rolls, buns, biscuits, sourdough bread, pizza etc.
How to participate (the rules):
1.) Blog about bread. It can be a post about baking bread in any form (yeast, wild yeast, quick breads, flat breads, sweet, savory, loaves, rolls, breadsticks, tortillas, scones, biscuits, etc.). It could also be a recipe that uses bread in it or as a base (pizza, bread pudding, etc.). Or it could be an informative post, a tutorial or how-to post (such as how to make sourdough, bread baking essentials, favorite products for baking bread, etc.). It could be a review of a bread-making book. Anything that will inspire us to bake bread at home. If you don’t have a blog and you’d like to participate, please email me a photo of your bread and the recipe and I will create a page for it.
2.) Include a link back to this post or any of the monthly link-up posts
3.) Please link only posts from the current month.
All submissions will be added to a Bake your own bread Pinterest board.
Also I’ll do my best to promote everyone’s post on other social media channels. I’ll be using the #BakeYourOwnBread hashtag for Twitter and Google+ (feel free to use this to promote linked posts, as well)