Braided Egg Bread

The wonderful world of yeast, once you come to an understanding about yeast it can become a good friend opening up a whole new world of baking adventures.  Warm water and sugar are some of yeast’s best friends, on the other hand, salt and yeast don’t get along so it’s better to keep them apart. A warm, cozy corner in the kitchen is a yeast dough’s preferred environment where it does very well taking care of itself. Other than that, if you can’t remember how long ago you bought your yeast it’s probably past it’s prime and will not likely rise to the occasion.

I learned my first lesson about yeast as a young girl when my busy mother sent me into the kitchen to prove the yeast for her by adding a packet of yeast to some warm water and a little sugar.  Thinking my mother had misspoken and actually meant salt instead of sugar and thinking I knew better I took the liberty of correcting her.  The lunch focaccia I had been instructed to start came a little later than scheduled that day.  Lesson learned and never forgotten.

It takes only one successful experience with yeast to build the confidence needed to use it without apprehension.  Then the delicious possibilities become endless.

This week has been a stay at home and stay inside because of the rain kind of week.  Hopefully the stay at home order will be lifted in a couple of weeks and the April showers in May will let up and we can get some May flowers besides the dandelions.

In the meantime, a little warmth and goodness from the oven is sure to uplift any weary soul.

It was definitely a good day to make braided yeast bread, something I had been thinking about making for a while. This recipe makes two impressive loaves plenty to lightly toast and more than enough to enjoy as french toast.

Some days there’s just nothing better than a warm cozy kitchen and the aroma of baking bread filling the air.

Braided Egg Bread

2 tablespoons active dry or instant yeast

1/2 cup warm water

1-1/2 cups warm milk

3 large eggs, room temperature

1/4 cup butter, room temperature

1/4 cup sugar

1 tablespoon salt

7 to 7-1/2 cups all-purpose flour (see Notes, Tips and Suggestions)

1 large egg yolk, room temperature

2 tablespoons water

sesame seeds (optional)

1. In a large bowl, dissolve yeast and a teaspoon of sugar in the 1/2 cup of warm water.
2. Add milk, eggs, butter, sugar, salt and 3 cups flour and beat on medium speed until smooth.
3. Stir in enough remaining flour to form a soft dough. (See Notes, Tips and Suggestions)
4. Turn dough onto a floured surface; knead until smooth and elastic, 5 to 7 minutes.
5. Place in a greased bowl, turning once to grease the top. Cover loosely with plastic wrap and clean tea towel and let rise in a warm place until doubled, 1-1/2 to 2 hours. (see Notes, Tips and Suggestions.)
6. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope.
7. For each loaf, braid 3 ropes together on a greased baking sheet, pinch ends to seal and tuck under.
8. Cover loosely with plastic wrap and cover with a clean tea towel, let rise in a warm place until doubled, about 50 minutes.(see Notes, Tips and Suggestions)
9. Preheat oven to 375°.
10. Beat together egg yolk and water and brush over loaves. Sprinkle with sesame seeds. And bake until golden brown, 30-35 minutes. (see Notes, Tips and Suggestions)
11. Remove from pans to wire racks to cool.

In a large bowl, dissolve yeast and a teaspoon of sugar in the 1/2 cup of warm water.

Add milk, sugar, butter, eggs and salt then…

…add 3 cups of the flour.

Beat on medium speed until smooth.

Stir in enough of remaining flour to make a soft dough (see Notes, Tips and Suggestions)

Turn dough onto a floured surface.

Knead until smooth and elastic 5 to 7 minutes. form into a ball

Place in a greased bowl, turning once to grease the top. Cover loosely with plastic wrap and clean tea towel and let rise in a warm place…

…until doubled in size, 1 1/2 to 2 hours (see Notes, Tips and Suggestions)

Turn dough out onto a lightly floured surface and divide into 6 equal pieces.

Roll each portion into a 14 inch rope.

For each loaf, braid 3 ropes together on a greased baking sheet.

Cover loosely with plastic wrap and clean tea towel and let rise in a warm place until doubled, about 50 minutes. (see Notes, Tips and Suggestions)

Beat together egg yolk and water and brush over loaves. Sprinkle with sesame seeds.

Bake until golden brown, 30 to 35 minutes, see (Notes, Tips and Suggestions) Remove from pans to wire racks to cool.

Notes, Tips and Suggestions

Keep an eye on the amount of flour needed and rising times of the dough, they may vary from the original recipe.

• Although the recipe calls for 7 to 7 1/2 cups of flour, after adding the first 3 cups, only an additional 2 1/2 cups were added to make a soft but not sticky dough making total flour used 5 1/2 cups. Add only as much flour as needed.
• Time for the first rising of the dough is stated to be 11/2 to 2 hours, the dough had more than doubled in one hour.
• Time for the second rising (formed braids) is stated as 50 minutes, at 40 minutes they had doubled and were ready for the oven.
• Check for the bread being done after 30 minutes and every couple of minutes after that, once it’s a deep golden colour the bread is ready to come out of the oven. Don’t over bake.