Braidedeggbread Recipes

BRAIDED EGG BREAD

Steps:

• Proof yeast and 1/2 cup warm water in a large mixing bowl.
• Combine hot milk, sugar, butter, salt, and 1/2 cup water in a medium bowl. Cool to 110 degrees.
• In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk mixture to yeast mixture. Add 2 cups flour and beat until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook). Place in a large glass or plastic bowl lightly greased. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes.
• Punch down, cover, and let rise again until double, approximately 30 minutes.
• Punch again, and form into three parts. Form each part into a 20-inch roll. Braid rolls on a large, greased cookie sheet. Cover and let rise until doubled.
• Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in preheated 350 degree F (175 degrees C) oven for about 55 minutes until nicely browned. May be made into two regular sized loaves. Reduce baking time slightly.

CHALLAH I (BRAIDED EGG BREAD)

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.

A SIMPLE BRAIDED BREAD

Steps:

• Thaw frozen bread until it can be cut in half (lengthwise) with a sharp knife, but has not started to rise.
• Take the halves and roll them out to about 16 inches in length and about 1 inch in diameter. The length and width are not that important, but they should all be the same length and width.
• Braid 3 of the halves together to make 2 loaves. Tuck the ends under so they will stay together and not burn.
• Place the loaves on a baking sheet that has been sprayed with non-stick spray and coated with corn meal. The corn meal is not necessary but addes that homemade look.
• Brush the egg wash on the bread and sprinkle with the poppy or sesame seeds.
• Let rise until double in size (Appr. 45 min.).
• Preheat oven to 375 degrees.
• Place loaves in the center of the oven and bake for 25-30 minutes or until the bread tapped sounds hollow. Option--at the end of 15 minutes turn the bread around. This insures even browning.
• Remove the bread from the baking sheet and cool on a wire rack.
• Note: I make this bread at Christmas time and give them to friends along with homemade cookies and candy.

BRAIDED EGG BREAD

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.

BRAIDED EGG BREAD (CHALLAH)

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.

BRAIDED BREAD

Steps:

• In a bowl, combine 5 cups flour, yeast, sugar and salt. Heat water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed. Separate one egg; refrigerate the egg white. Add egg yolk and remaining eggs to yeast mixture; beat until smooth. Add enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 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 hour., Punch dough down and divide in half. Divide each portion into thirds; shape each into a rope about 18 in. long. Sprinkle two greased baking sheets with cornmeal; place three ropes on each baking sheet and braid. Pinch ends firmly and tuck under. Cover and let rise until nearly doubled, about 45 minutes., Beat cold water and reserved egg white; brush over the dough. Sprinkle with sesame or poppy seeds. Bake at 375° for 18-20 minutes or until lightly browned. Remove from pans to wire racks.

BRAIDED EGG BREAD

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.)