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Side Dish
Braided Rich Egg Bread


Braided Rich Egg Bread This recipe was featured on
"You're the Chef" episode #712.
Buy this episode from WVIA.
Yield: three large braided loaves

Ingredients:

3 each pkgs. of dry yeast
1/2 c. warm water
1/4 c. sugar
1/2 c. buttermilk
1 c. all-purpose flour
1/2 c. sour cream
3 each large eggs
1/2 c. egg yolks
1/2 c. butter, softened
1/4 tsp. yellow food coloring
6 1/2 c. all-purpose flour
1 tsp. salt
2 each large eggs



Procedure:
In a mixing bowl, combine the yeast in the water to soften the yeast. Add the sugar, milk and flour and mix the dough until it is smooth. Rest in a warm area until the mixture is bubbly and doubled in size.

Thoroughly mix (in a separate bowl) the eggs, egg yolks, butter, sour cream and food coloring.

Add the egg mixture to the yeast mixture in a standing mixer. Using the dough hook at medium speed, completely combine the yeast and egg mixtures.

Add the remaining flour and salt, and on the machine mix on speed one (or by hand, using a kneading motion work the dough until it is smooth and elastic).

Place dough in a lightly greased bowl, cover and let rise until double in size, 1-1 1/2 hours.

Punch down the dough and divide into equal portions. Roll each portion into a long strip about 1 inch in diameter and about 12-14 inches long.

Lay three of the strips side by side and “braid” the strips by crossing each piece over the other. Pinch the ends together and tuck them under the loaf.

Beat the eggs thoroughly and brush the dough with the egg wash. Place in a warm area of the kitchen and let the loaves proof until doubled in size, approximately 45 minutes.

Bake in a 325° oven for about 25 minutes, or until the loaves are golden brown and sound hollow when tapped.