EGG BREAD BRAIDS

Egg Bread Braids image

This bread is always at our table for the holidays. It is a great bread for bakers who are intimidated by yeast breads. Make sure the yeast is fresh and the dough rises.-Robin Price, Argillite, Kentucky

Provided by Taste of Home

Time 55m

Yield 2 loaves (10 servings each).

Number Of Ingredients 9

Ingredients

1 package (2-1/4 ounces) active dry yeast
1-1/4 cups warm water (110° to 115°)
2 egg yolks
1 tablespoon canola oil
2 teaspoons sugar
2 teaspoons salt
3-1/2 to 4 cups all-purpose flour
1 egg white
1 teaspoon water

Steps:

In a large bowl, dissolve yeast in warm water. Add the egg yolks, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide dough into six pieces. Shape each into a 16-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Combine egg white and water; brush over dough. Cover and let rise until doubled, about 40 minutes., Brush with remaining egg white mixture. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire rack. Serve warm.

Nutrition Facts : Calories 103 calories, Fat 2g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 242mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.