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Bread Bakery Fresh Baked Baking

Egg Braid Bread

Ingredients & Directions

4 To 4 1/2 cups all-purpose 1/2 c Water
-flour 1/2 c Milk
2 pk “Instant Dry Yeast” 2 tb Shortening
2 tb Sugar 3 Beatened eggs *reserve 1
2 ts Salt -Tbls. of this

In large mixer bowl, combine 2 cups flour, yeast, sugar and salt. Mix
well. In saucepan, heat water, milk and shortening until
warm…shortening doesn’t have to melt. Add to flour mixture. Add
eggs. Blend at low speed until moistened: beat 3 med. speed.
By hand, gradually stir in enough remaining flour to make a firm
dough. Knead on floured surface til smooth and elastic, 5 to 8 mins.
Place in greased bowl, turning to grase top. Cover and allow to rise
in a warm place til doubled, about 1 hr. Punch down dough. Divide
into 3 parts. On lightly floured surface, roll each part into a 14-16
inch rope. On greased cookie sheet loosely braid from the center to
the ends. Pinch ends and tuck under to seal. Cover and allow to rise
til doubled. 30 mins. Brush with reserved Tbl. of egg and bake at 400
for 25 mins. or golden brown. Remove from cookie sheet……ENJOY !

6 servings

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