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White Lily

Braided Egg Bread


40 min


20 min


2 loaves


4 1/4 to 4 1/2 cups White Lily® Enriched Unbleached Bread Flour divided1 tsp. salt
1 pkg. active dry yeast 1 large egg lightly beaten
1 1/4 cups water Crisco® Original No-Stick Cooking Spray
1/4 cup sugar 2 tbsps. butter melted
1/4 cup butter


  1. 1.
    COMBINE 2 cups flour and yeast in large bowl. Combine water, sugar, 1/4 cup butter and salt in medium saucepan. Heat until warm (120 to 130°F) and butter is almost melted.

  2. 2.
    ADD butter mixture and egg to flour mixture. Beat at low speed of electric mixer 30 seconds, scraping bowl constantly. Beat at high speed 3 minutes. Stir in enough remaining flour by hand to make a soft dough. Shape into a ball.

  3. 3.
    SPRAY a large bowl with no-stick cooking spray. Add dough to bowl, turning to coat surface. Cover. Let rise in warm place 1 hour or until double in size.

  4. 4.
    STIR down dough. Place on floured surface; knead until no longer sticky. Divide in half. Divide each half into thirds. Roll each portion into a rope or strand 12 x 2-inches long.

  5. 5.
    COAT a 17 x 12-inch baking sheet with no-stick cooking spray. Braid three strands together to form a loaf directly on the pan, making sure ends of braided loaf are turned under securely. Repeat with remaining dough. Cover. Let rise in warm place 1 hour or until double in size.

  6. 6.
    HEAT oven to 375°F. Bake 15 to 20 minutes or until golden brown. Brush lightly with melted butter.

  7. TIP
    If substituting White Lily All-Purpose Flour for bread flour, use larger amount.