BRAIDED EGG BREAD
For Rosh Hashana, loaves of braided bread-also commonly called challah-are baked to symbolize continuity. Since I first made this bread some years ago, it has become a much-requested recipe. -Marlene Jeffery, Holland, MB
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 134 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 123mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
BRAIDED EASTER EGG BREAD
This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.
Provided by MARBALET
Categories Bread Yeast Bread Recipes
Time 3h
Yield 10
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
- Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
- Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 30.1 g, Cholesterol 143.7 mg, Fat 8.7 g, Fiber 1 g, Protein 8.5 g, SaturatedFat 4.3 g, Sodium 321.9 mg, Sugar 6.1 g
BRAIDED EGG BREAD (CHALLAH)
Did you know Challah is a very special bread? Used in Jewish cuisine, it is typically eaten on major Jewish holidays. For the Challah to be ready for ceremony, a small portion of the dough is set aside as an offering before baking the bread. Also it's delicious and beautiful!
Provided by Amy H.
Categories Savory Breads
Time 3h
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine sugar, salt, yeast and 1 cup flour.
- 2. In a 1 quart saucepan over low heat, heat milk and butter until milk is warm and butter is melted.
- 3. If milk is too hot, bring temp down to around 120 degrees.
- 4. With mixer at low speed, beat milk mixture into dry ingredients, just until blended. Beat at medium speed two minutes more.
- 5. Reserve 1 egg yolk. Add remaining egg white and 2 eggs, and 3/4 cups flour. Beat 2 minutes. Stir in 1 1/4 cups flour to make a soft dough.
- 6. Turn dough onto floured surface and knead until smooth and elastic about 10 minutes working in more flour while kneading. (Work through the pain!!!)
- 7. Shape dough into a ball and place in a greased bowl, turning dough over to grease top. Cover with a damp towel and let rise in a warm place until doubled in bulk. (about an hour)
- 8. Punch down dough, turn onto floured surface. Cover with bowl and let rise 15 minutes. Grease large cookie sheet.
- 9. Cut 2/3 dough into 3 equal pieces. On floured surface, with wet hands, roll each piece into a 13-inch rope. Place ropes side by side and loosely braid.
- 10. For top part of loaf, cut remaining piece of dough into 3 equal pieces and roll into a 14 inch long rope. Braid as before, but smaller than the last.
- 11. Place smaller braid on top of first one, stretching if necessary.
- 12. Seal ends and place on greased cookie sheet.
- 13. Cover with damp cloth again and let rise until doubled. (about 45 minutes)
- 14. Preheat oven to 375 degrees.
- 15. in a small bowl, beat egg yolk and 2 Tbsp. water. Brush the loaf with egg yolk and sprinkle generously with sesame seeds.
- 16. Bake 30 minutes or until loaf is golden.
- 17. Cool on wire rack.
CHALLAH I (BRAIDED EGG BREAD)
I bake challah every week for our Sabbath meal. It's so easy to make in a KitchenAid mixer. Challah tastes great in French Toast or Cinnamon Toast recipes. This challah recipe is my kid's favorite.
Provided by CardaMom
Categories Yeast Breads
Time 40m
Yield 1 large challah
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
- Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
- Place in oiled bowl, cover and let rise in warm place until double in bulk.
- Punch down dough. Let rise again until double in bulk.
- Punch down again. Divide dough into 3 equal parts.
- Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
- Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.
BRAIDED EGG BREAD
Your guests will be impressed with this loaf. Chances are they will ask you the name of the bakery where you bought it!! Please do not be daunted by the long(ish) list of instructions -- they assist you through the process of making the bread. Adapted from a Pilsbury cooking book. You can use smaller strips of dough and make two loaves. You can serve this either sliced or let your guests break off pieces.
Provided by PeeGee
Categories Yeast Breads
Time 3h35m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Warm the milk and margarine until about 120F.
- Blend the liquid, 1 1/2 Cups flour, sugar, salt, yeast and eggs until moistened.
- Beat for 2 minutes. (This is easier if you have an electric mixer.).
- By hand, stir in flour until you have a stiff dough. (Don't worry if you haven't used all the flour, you will add more during the kneading process.).
- Knead on a floured surface until smooth and elastic. This will take about 5 minutes.
- Grease a bowl, place the dough in it and turn the greased side up.
- Cover and let rise until doubled. this will take 1 1/2 to 2 hours. Please be patient.
- Grease a cookie sheet.
- Punch down the dough and divide it into four equal parts. (Yes, four.).
- Shape each part into a strip about 20 inches long. You can roll the dough in your hands like you used to do with plasticine.
- Place the 4 strips side by side on the prepared cookie sheet. Yes, one end will extend over the ends of the sheet. Pinch the 4 strips together at one end.
- Now, braid the strips by weaving the far right strip over and under the next strips to the far left. Weave the next far right strip. Continue until you braid all the pieces.
- Then, pinch the ends together to seal.
- Cover and let the loaf rise until doubled in size. This will take up to an hour.
- You can make the loaf look really special by brushing it, before baking, with a beaten egg or egg yolk. Please take care to not let the egg drip on the cookie sheet.
- If you have sesame or poppy seeds you can sprinkle them liberally on the loaf.
- Place the loaf in an oven heated to 375°F.
- Bake about 35 minutes or until golden brown. It will sound hollow when lightly tapped.
- Slide off the cookie sheet to a rack and let it cool.
Nutrition Facts : Calories 3333.7, Fat 118, SaturatedFat 26.8, Cholesterol 465.7, Sodium 6021.4, Carbohydrate 475, Fiber 17.7, Sugar 27.5, Protein 86.3
RICH EGG BREAD
Bake up a delightful loaf or an impressive braided bread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h5m
Yield 32
Number Of Ingredients 8
Steps:
- In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Add egg; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. (At this point, dough can be refrigerated up to 24 hours.) Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Grease bottom and sides of 9x5-inch or 8x4-inch loaf pan with shortening or spray with cooking spray. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 18x9-inch rectangle. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place loaf, seam side down, in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 1 hour or until dough has doubled in size.
- Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack. Brush loaf with butter; cool.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 3 g, TransFat 0 g
BRAIDED EGG BREAD
Categories Bread Mixer Egg Fruit Potato Side Bake Christmas Thanksgiving Kid-Friendly Raisin Fall Christmas Eve Bon Appétit Small Plates
Yield Makes 2 loaves
Number Of Ingredients 14
Steps:
- Combine potatoes and 5 cups water in large pot. Cover and boil until potatoes are very tender, about 40 minutes. Ladle 1 1/4 cups cooking liquid into small bowl and reserve; cool reserved liquid to lukewarm. Drain potatoes. Transfer potatoes to medium bowl and mash potatoes until smooth. Place mashed potatoes in strainer set over large bowl of electric mixer. Using rubber spatula, press mashed potatoes through strainer. Add 3/4 cup sugar, butter, 4 teaspoons salt and 1 1/4 cups reserved cooking liquid to mashed potatoes. Using dough hook, beat until well blended.
- Combine 1/2 cup warm water, yeast and pinch of sugar in small bowl. Let stand until foamy, about 10 minutes. Add to potato mixture and beat to blend. Beat in 4 eggs. Mix in enough flour, 1 cup at a time, to form soft dough. Turn out dough onto generously floured surface. Knead until smooth and elastic, adding more flour as necessary to form soft elastic dough, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Oil 2 large baking sheets. Sprinkle generously with the cornmeal. Turn out dough onto floured surface. Divide dough in half; knead each piece lightly. If desired, knead raisins into 1 piece of dough. Divide each dough piece into 3 equal portions. Roll out each portion between work surface and palms of hand to 15-inch-long rope. Form into braids, using 3 ropes for each braid. Tuck ends under and pinch ends together. Place 1 loaf on each baking sheet. Cover with towel and let rise in warm draft-free area until almost doubled, about 30 minutes.
- Preheat oven to 400°F. Brush loaves with egg glaze. Sprinkle with sesame seeds or poppy seeds. Bake 15 minutes. Reduce oven temperature to 350°F. Continue baking until loaves are deep golden brown and sound hollow when tapped on bottom, about 25 minutes longer. Transfer to racks and cool completely. (Can be made ahead. Wrap tightly in foil and freeze up to 2 weeks.)
More about "braided egg bread recipes"
12 BEST BRAIDED YEAST BREADS TO WOW …
From allrecipes.com
CZECH/BOHEMIAN BRAIDED EGG BREAD (HOUSKA) RECIPE
From thespruceeats.com
4.2/5 (51)Total Time 3 hrsCategory Breakfast, Brunch, BreadCalories 1238 per serving
15 OUTSTANDING BRAIDED BREAD RECIPES - THE RUSTY SPOON
From therustyspoon.com
6 BRAID CHALLAH - SWEET BRAIDED EGG BREAD RECIPES - VEENA AZMANOV
From veenaazmanov.com
BRAIDED EASTER EGG BREAD RECIPE | RECIPES.NET
From recipes.net
BEST BRAIDED EGG BREAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BRAIDED EASTER EGG BREAD RECIPE | ALLRECIPES
From stage.element.allrecipes.com
BRAIDED EGG BREAD - COMPLETELY DELICIOUS
From completelydelicious.com
BRAIDED EGG BREAD | CHATELAINE
From chatelaine.com
18 BEAUTIFUL BRAIDED BREADS | TASTE OF HOME
From tasteofhome.com
CHALLAH (BRAIDED EGG BREAD) RECIPE - BAKER RECIPES®
From bakerrecipes.com
BRAIDED EGG BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
BRAIDED EGG BREAD - CUISINART.COM
From cuisinart.com
DELICIOUSLY ADAPTABLE: USING A YEAST ROLL RECIPE TO MAKE …
From winkfrozendesserts.com
BRAIDED EGG BREAD RECIPE- THE PERFECT BREAKFAST LOAF
From mightyoaksfarmmaine.com
BRAIDED ITALIAN HERB BREAD | PUNCHFORK
From punchfork.com
JOANNA GAINES BRAIDED BREAD RECIPE - FOODS KITCHEN
From foodskitchen.com
#time-to-make #course #preparation #breads #yeast #4-hours-or-less
You'll also love