Golden Egg Loaves (or Braids) recipe

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Ingredients

1 ½ cups warm water (110 to 115 degrees F/43 to 46 degrees C)
6 tablespoons honey
1 ½ tablespoons active dry yeast
6 cups bread flour, divided, or more as needed
¼ cup olive oil
4 eggs
3 tablespoons vital wheat gluten
2 tablespoons butter, softened
1 tablespoon salt

Nutrition Info

186.3 calories
carbohydrate: 29.9 g
cholesterol: 33.5 mg
fat: 4.6 g
fiber: 1 g
protein: 6.1 g
saturatedFat: 1.3 g
servingSize: -
sodium: 310.9 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, honey, and yeast in a stand mixer fitted with the dough hook. Let sit until mixture becomes foamy, about 10 minutes.

  2. Pour 3 cups flour, olive oil, eggs, wheat gluten, and butter into the yeast mixture, mix on speed 2 (or low speed) in the stand mixer until flour mixture is incorporated, 2 to 3 minutes. Add salt and 3 cups flour and mix on speed 2 until flour is incorporated into the dough. If dough is pulling away from the sides of the bowl, continue mixing, 5 to 7 minutes. If dough is still sticky, add 1/4 cup flour at a time and knead for 2 minutes after each addition until dough pulls away from the sides of the bowl, mix for 5 to 7 minutes.

  3. Grease a large bowl.

  4. Transfer dough to greased bowl and cover with a damp towel. Set aside in a warm area of the kitchen until dough has doubled in size, 60 to 90 minutes.

  5. Punch down dough and divide into 2 loaves. Place each dough half into a 9x5-inch loaf pan or on a baking sheet. Let rise until doubled in size, about 1 hour.

  6. Preheat oven to 350 degrees F (175 degrees C).

  7. Bake in preheated oven until golden brown and an instant-read thermometer registers an internal temperature of 200 degrees F (93 degrees C), 25 to 30 minutes.

Recipe Yield

2 loaves

Recipe Note

This is a rich and soft loaf suitable for sandwiches or slicing for use in a bread pudding, overnight egg bake, or French toast. It is equally good fresh out of the oven with butter and jam.

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