Braided Egg Bread

A recipe for great looking egg bread found on crisco.com
Braided Egg Bread

You don’t often see braided bread like this in Scandinavia, cakes on the other hand is far from rare. These braids  are usually glazed with a simple confectioners’ sugar glazing.

Preparation time: 40
Cooking time: 20
Makes 2 loaves

Ingredients
2 cups flour
1 package active dry yeast
1/2 cup milk
6 tablespoons vegetable shortening or margarine
5 tablespoons sugar, divided
1/2 teaspoon salt
1 large egg
No-stick coooking spray or margarine
1/3 cup silvered almonds
1 tablespoon butter

Approach

Step 1 Combine 2 cups flour and yeast in large bowl. Combine water, sugar, 1/4 cup butter and salt in medium saucepan. Heat until warm (120 to 130°F) and butter is almost melted.

Step 2 Add butter mixture and egg to flour mixture. Beat at low speed of electric mixer 30 seconds, scraping bowl constantly. Beat at high speed 3 minutes. Stir in enough remaining flour by hand to make a soft dough. Shape into a ball.

Step 3 Spray a large bowl with no-stick cooking spray. Add dough to bowl, turning to coat surface. Cover. Let rise in warm place 1 hour or until double in size.

Step 4 Stir down dough. Place on floured surface; knead until no longer sticky. Divide in half. Divide each half into thirds. Roll each portion into a rope or strand 12 x 2-inches long.

Step 5 Coat a 17 x 12-inch baking sheet with no-stick cooking spray or brush with margaine. Braid three strands together to form a loaf directly on the pan, making sure ends of braided loaf are turned under securely. Repeat with remaining dough. Cover. Let rise in warm place 1 hour or until double in size.

Step 6 Heat oven to 375° F. Bake 15 to 20 minutes or until golden brown. Brush lightly with melted butter.

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