This Egg Braid Bread is a show-stopping centerpiece for any meal, combining the tang of sourdough starter with the richness of butter and eggs. The dough is enriched to create a tender, slightly sweet crumb that holds up beautifully to the intricate braiding technique. Perfect for Easter brunch, holiday gatherings, or a special Sunday breakfast, this bread boasts a glossy, golden crust and an airy, fluffy interior. The subtle sweetness pairs wonderfully with butter and jam, or can be served alongside savory dishes like roasted meats or soups. While it requires some time for rising and shaping, the result is a homemade loaf that rivals bakery quality. It’s a rewarding project for bakers looking to elevate their bread game with a visually stunning and delicious treat.
Egg Braid Bread
Description
This Egg Braid Bread is a show-stopping centerpiece for any meal, combining the tang of sourdough starter with the richness of butter and eggs. The dough is enriched to create a tender, slightly sweet crumb that holds up beautifully to the intricate braiding technique. Perfect for Easter brunch, holiday gatherings, or a special Sunday breakfast, this bread boasts a glossy, golden crust and an airy, fluffy interior. The subtle sweetness pairs wonderfully with butter and jam, or can be served alongside savory dishes like roasted meats or soups. While it requires some time for rising and shaping, the result is a homemade loaf that rivals bakery quality. It&# 226;ÂÂs a rewarding project for bakers looking to elevate their bread game with a visually stunning and delicious treat.Ingredients
Directions
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Dissolve the active dry yeast in 1 cup of warm water and let sit for 5-10 minutes until foamy.
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Stir in 1 cup of sourdough starter to the yeast mixture.
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Mix in 1 cup of all-purpose flour to form a thick batter.
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Cover the bowl and let the mixture rest for 12 hours or overnight to develop the sponge.
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Stir the sponge well to break up any crust that has formed.
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Add 1/3 cup granulated sugar, 2 beaten eggs, 1/2 cup melted butter, and 1 teaspoon salt to the sponge; mix until combined.
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Gradually add 2 1/2 cups of all-purpose flour to the mixture, stirring until a stiff dough begins to form.
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Turn the dough out onto a floured surface dusted with 1 cup of flour.
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Cover the dough with the remaining flour and knead for 10 minutes, adding more flour if necessary, until the dough is smooth and elastic.
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Place the dough in a greased bowl, turn to grease the top, cover, and let rise in a warm place until doubled in size, about 1-2 hours.
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Punch down the dough and knead gently for 2 minutes to release air bubbles.
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Divide the dough into 2 equal large balls.
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Take one ball and divide it into 8 equal smaller pieces.
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Roll each of the 8 pieces into strips approximately 12 inches long.
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Lay the 8 strips side by side on a flat surface.
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Braid the strips by folding one strip over the next in numerical order to create a tight braid.
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Tuck in the ends of the braid to secure the shape.
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Repeat the rolling and braiding process with the second large ball of dough.
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Place the two braids on greased baking sheets.
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Cover loosely with a towel and let rise until doubled in bulk, about 45-60 minutes.
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Preheat oven to 350ðF (175ðC).
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Brush the braids with beaten eggs for a golden finish.
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Bake for 30 minutes or until the bread is deep golden brown and sounds hollow when tapped.
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Remove from oven and immediately brush with a little oil or melted butter for softness.
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Cool on a wire rack before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
