Braided Egg Bread
This light and tender braided egg bread is both beautiful and delicious!
- ½ cup unsalted butter (113 grams), melted
- ¾ cup honey (255 grams)
- 1 cup water (250 ml)
- 1 teaspoon salt
- 5-6 cups bread flour (600-720 grams), divided
- 1 envelope active dry yeast (2 ¼ teaspoons)
- 4 large eggs
- 1 egg , for egg wash
Melt butter in a small saucepan over low heat. Add honey and water and heat to 120-130°F, or until very warm but not too hot to the touch.
Add 3 cups of the flour, salt and yeast to the bowl of a stand mixer. Add butter mixture and eggs and mix until it forms a very wet dough.
With the mixer fitted with a dough hook on medium speed, add the remaining flour 1/4 cup at a time. You may not need all 6 cups of the flour, or you may need more. Use only enough dough to achieve a dough that is moist and sticky, but does not actually stick and come off on your hands when handled.
Knead the dough until smooth and elastic, another few minutes more.
Place dough in lightly greased bowl, cover and let rise in a warm place until doubled, about 1 to 1 ½ hours.
Punch down dough and divide into 6 equal portions. On a clean un-floured surface, roll each portion into rope-like pieces approximately 18 inches long. Work with 3 ropes at a time to braid into two loaves, pinching and tucking the ends under.
Place dough on parchment paper lined sheet pans. Cover with plastic wrap and let rise until doubled again, about 45 minutes.
Whisk together egg and brush onto loaves. Bake at 350°F until loaves are golden brown and sound hollow when thumped, approximately 40 minutes. Cool completely before slicing.
Calories: 2126kcal, Carbohydrates: 334g, Protein: 57g, Fat: 64g, Saturated Fat: 34g, Cholesterol: 626mg, Sodium: 1381mg, Potassium: 599mg, Fiber: 9g, Sugar: 106g, Vitamin A: 2149IU, Vitamin C: 1mg, Calcium: 144mg, Iron: 6mg