Braided Egg Bread

Recipe

Braided Egg Bread

I enjoy making braided bread, and the finished product is attractive.  I start the braid at one end and work to the other end.  However, you may find it easier to start in the middle and braid in both directions, as described in the following note.

  • Serving SizeMakes 2 Loaves

    Ingredients

    • 2 cups sourdough culture
    • 6 cups flour
    • 1/2 cup water
    • 1 cup milk
    • 1 1/2 teaspoons salt
    • 2 tablespoons sugar
    • 2 eggs, beaten
    • 2 tablespoons butter, melted
    • Glaze
    • 1 egg, beaten
    • sesame seeds

    Baking

    1

    Mix the liquid culture with 1 cup of the flour and 1/4 cup of the water in a large mixing bowl.  This is the working culture.  Proof 12 hours at room temperature (68-72 degrees) or 6 hours in a proofing box at 85 degrees.

    Baking

    2

    Add 1 cup of the flour and the remaining 1/4 cup water.  Mix and knead until smooth.  Proof 8 hours at room temperature or 4 hours in the proofing box.  After proofing, this is the fully active culture.

    3

    Punch down.  Mix together the milk, salt, sugar, 2 eggs, and butter.  Add to the dough and mix well.  Reserve 1 cup of the flour for flouring the board.  Mix and spoon knead the remaining 3 cups flour into the dough 1 cup at a time.  When too stiff to mix by hand, transfer to the floured board and knead in the remaining flour.

    4

    Divide the dough in half and form each half into a ball.  Divide each ball into 3 equal portions.  Roll each portion into a rope about 18 inches long and 1/2 inch in diameter.  Using 3 ropes for each loaf, braid the ropes.  Place the braids on 2 baking sheets and proof 2 to 3 hours at room temperature or 1 to 2 hours in the proofing box.

    5

    To glaze the braids, brush the tops with beaten egg and sprinkle with sesame seeds.  Bake in a preheated oven at 375 degrees for 35 to 40 minutes.  Remove from baking sheet and cool on wire racks.

    6

    BRAIDING DOUGH:  This is an alternative method for making strands of dough for braiding.  First, form a ball into a log 3 inches in diameter.  Then roll out the dough lengthwise into a rectangle 9 by 18 inches and 1/2 inch thick.  Using a pizza cutter, cut 6 lengthwise strips each 1 1/2 inches wide.  Fold each strip in half lengthwise to make a rounder strip, and crimp the edge together.  Using 3 strips for each braid, lay 1 strand on a work surface.  Place the other 2 strands over, so that they cross in the middle.  Starting at the center and working toward one end, alternatively cross the outside strands over the one in the center.  As you work, gently pull to taper the ends.  When you reach the end, rotate the whole piece 180 degrees and braid to the other end.  Pinch the strands together at each end and tuck them under the braid to finish.

     

    Happy Baking!

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