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60-Minute Egg Braid Recipe

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This recipe for 60-Minute Egg Braid, by , is from Celebrating the Wheel of the Year, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Corinne Ravenwald
Added: Wednesday, June 13, 2007


4 cups flour
cup sugar
1 tsp. salt
2 pkgs. quick rising yeast
cup milk (I use the buttermilk from previous page)
cup water
2 tblsp butter
3 eggs
1 egg yolk
1 tblsp cold milk
Sesame seeds

Set aside 1 cup flour. In large bowl; mix remaining flour, sugar,
salt and yeast. In saucepan; heat milk, water and butter until hot
to touch (125 to 130 degrees); stir into dry mixture. Mix in eggs
and only enough reserved flour to make soft dough. On floured surface, knead 4 minutes. Divide dough into 6 equal pieces;
roll each into a 12-inch rope. Braid 3 ropes; seal ends. Repeat
with remaining 3 ropes. Place on greased baking sheet; cover.
Place baking sheet over shallow pan; let dough rise 15 to 20 minutes. Beat egg yolk with cold milk; brush on loaf. Sprinkle
with sesame seeds. Bake 400 degrees for 20 minutes or until
done. Remove baking sheet; cool on wire rack. Makes 2 loaves.

Personal Notes:
Personal Notes:
This is also great for Ostara!




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