Egg Braid Bread Recipe

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Egg Braid Bread Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Egg Braid Bread

Ingredients

1 no ingredients

Preparation

1 pk active dry yeast 1 c warm water 1 c Sourdough Starter 1 c
all-purpose flour 1/3 c granulated sugar 2 eggs, beaten 1/2 c butter,
melted 1 ts salt 4 cups all-purpose white flour 2 eggs, beaten

Dissolve yeast in water. Add sourdough starter. Mix in 1 cup flour.
Let mixture set 12 hours or overnight to develop sponge. Stir sponge
to dissolve crust. Add sugar, 2 eggs, butter, and salt; mix well.
Add 2 1/2 cups flour to sponge; mix well. Pour 1 cup flour on
kneading surface. Pour sponge mixture on flour. Cover with 1 cup
flour. Knead until flour is worked into dough. Continue adding flour
until stiff dough has formed. Knead dough 10 minutes or until folds
form. Place in greased bowl. Grease top. Cover; let rise until
doubled in size. Punch down dough. Knead 2 minutes. Divide dough into
2 equal balls; divide 1 ball into 8 equal parts. Roll 8 parts until
approx. 12 inches long. Place these 8 strips side by side; braid by
folding 1 strip over the other in numerical order. Tuck in edges.
Prepare second dough ball in same manner. Place braids on greased
cookie sheets. Cover; let rise until double in bulk. Brush braids
with 2 eggs. Bake in preheated 350F oven 30 minutes or until golden
brown. Remove from oven; brush with oil. Cool on rack. Yield: 2
loaves.

Servings: 2