Egg Bread Braid
A soft, golden egg bread braid with a slightly sweet and rich flavor, perfect for breakfast or special occasions, appealing to bread lovers and those seeking a festive treat.
Ingredients
Instructions
- In a mixer bowl, combine 2 cups of flour, yeast, sugar, and salt. Mix well.
- In a saucepan, heat water, milk, and shortening until warm.
- Add the warm liquid mixture to the flour mixture. Add beaten eggs, blending at low speed, then beat for 3 minutes at medium speed.
- Add remaining flour to make a firm dough. Knead on a floured surface until elastic, about 5 minutes.
- Place the dough in a greased bowl.
- Turn the dough to grease the top. Cover and let rise for 1 hour.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of water or milk, or substitute half the flour with whole wheat flour for added nutrition. Ensure the liquids are not too hot when mixing with yeast to prevent killing it. If you want a sweeter dough, increase the sugar slightly. You can also braid in some cinnamon sugar for a delightful twist.
Serving Suggestions
This egg bread braid is perfect for breakfast or brunch, served warm with butter and jam. It pairs beautifully with a side of fresh fruit or a light salad. Consider serving it alongside a slice of Cinnamon-Apple Coffee Cake for a delightful brunch spread. For a special touch, drizzle a simple glaze over the braid before serving.
Storage & Reheating
Store leftover egg bread braid in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Bread Braid contains roughly 1276 calories, with 9g protein, 90g carbohydrates, and 102g fat. It is an excellent source of vitamin C (99% of the Daily Value), dietary fiber (41% of the Daily Value), and iron (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1810mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use active dry yeast instead of instant dry yeast?
Yes, you can substitute active dry yeast for instant dry yeast, but you will need to activate it first. Dissolve it in warm water with a bit of sugar and let it sit until foamy before adding it to the flour mixture.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size, which usually takes about 1 hour in a warm place. You can also gently press your finger into the dough; if the indentation remains, it’s properly risen.
Can I make this bread in advance?
Yes, you can prepare the dough in advance. After kneading, place it in the refrigerator instead of letting it rise. When ready to bake, allow it to come to room temperature and rise for about 30 minutes before shaping and baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).