Egg Bread

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With so many eggs needing to be used, egg bread seems logical. My first attempt at braiding bread turned out well, treats for the co-workers. No point in making all this if you aren’t going to share.

Egg bread is a little sweet, great with strawberry jam and when old it makes the best french toast(stuff it with sliced banana).

  • 2 1/2 cup warm water
  • 1 TBSP yeast
  • 1/2 cup honey
  • 4 TBSP veg oil
  • 1 whole egg and 3 yolks, reserve whites for egg wash
  • 1 TBSP salt
  • 8 cup flour

In a large bowl sprinkle the yeast over the warm water, let sit 10 minutes to bloom. Add the honey, oil, eggs, salt and stir to combine.

Add the flour 1 cup at a time, knead with your hands as it thickens. Knead for 8 minutes until smooth and elastic. Place in lightly oiled bowl, turn once to coat dough with oil and let rise in a warm spot for 1 hour. When dough has doubled in size, punch down and turn out on floured board.

Divide the dough into loaves or 3 equal pieces per braid. Form braid pieces into even strings ,pinch end together, braid. Pinch ends together and tuck under. The braid should go on a parchment covered cookie sheet and the loaf in a greased and floured loaf pan. Let rise for an additional 40-60 minutes, until doubled in size again. Paint the egg wash over the loaves.

Bake at 350 for 30 minutes.  Should have a hollow sound when done. Let rest on  a cooling rack for 1 hour before cutting.

This could be 2 large braids , 3-4 loaves or any combination you want.

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