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Braided Egg Bread Recipe

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This recipe for Braided Egg Bread, by , is from Kathy's Comfortable Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Ruede


1-1/4 cup milk
1/2 cup butter
4-1/2 to 5 cups flour
2 tbsp sugar
2 tsp salt
1 package active dry yeast
2 eggs for bread
1 egg, beaten, used to coat bread before baking

In a small saucepan, heat milk and butter until very warm.

In a large bowl, blend warm liquid, 1-1/2 cups flour, sugar, salt, yeast and eggs until moistened, then beat at a medium speed for 2 minutes. By hand stir in remaining flour to form a stiff dough.

Knead on floured surface until smooth and elastic, about 5 minutes. Place dough in greased bowl; turn greased side up. Cover and let rise in a warm place until light and doubled in size, about 2 hours.

Grease cookie sheet. Punch down dough and divide into 4 equal parts. Shape each part into a strip about 20 inches long.

Place the 4 strips side by side on the cookie sheet and pinch together one end to seal.

Braid by weaving far right strip over and under other strips to the far lift, then weave next far right strip, etc. When braided, pinch ends together to seal.

Cover and let rise in warm place until light and doubled in size, about an hour.

Brush with beaten egg and bake 35-40 minutes at 375, or until deep golden brown and loaf sounds hollow when tapped. Immediately remove from cookie sheet and cool.

Personal Notes:
Personal Notes:
I really don't like to bake. It's just not in my genes to spend hours watching dough rise and I usually end up burning what I bake. However, this recipe is one of the few breads I have tried and had success with. It's LOVELY to look and and yummy to eat, especially spread with lots of butter. I first made it in October, 1990, and my note in my Pillsbury Kitchen Cookbook is "Allow full time to rise." I guess I tried to shortcut the time and learned my lesson!




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