Braided Egg Bread
- Prep Time:
- 40 min
- Cook Time:
- 20 min
- Total Time:
- 3 hr
- 2 loaves
- 4 1/4 to 4 1/2 cups White Lily® Enriched Unbleached Bread Flour, divided
- 1 package active dry yeast
- 1 1/4 cups water
- 1/4 cup sugar
- 1/4 cup butter
- 1 teaspoon salt
- 1 large egg, lightly beaten
- No-Stick Cooking Spray
- 2 tablespoons butter, melted
- 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.
- 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.
- 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.
- 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.
- 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.
- HEAT oven to 375°F. Bake 15 to 20 minutes or until golden brown. Brush lightly with melted butter.
- If substituting White Lily All-Purpose Flour for bread flour, use larger amount.
Serving Size (1/24), Calories 130 (Calories from Fat 25), Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 15mg, Sodium 100mg, Total Carbohydrate 22g (Dietary Fiber 1g, Sugars 3g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.
For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.
Allow bread dough to rise during both proofing periods, until it doubles in size or until an indentation remains when you press it with your fingers.