Breads

Light & Flakey Braided Egg Bread Recipe

braided egg bread recipe

What’s better than popcorn, you ask? This.

On this quiet, Monday night I am sitting at home watching Netflix and gnawing on some delightful egg bread. You know the way you would probably sit with a bowl of popcorn, mindlessly eating and laughing at Aziz Ansari…yeah, I’m doing that but with braided egg bread. Only, it isn’t so mindless because the tango this flavor is doing in my mouth is OUT OF CONTROL. Unreal. So Good. I know, it’s not Thanksgiving or any other holiday right now, so why am I just whipping up some bread and baking it like no one’s business? Good question.

The mister is out of town for a few days, so I’m all by my lonesome. I had a couple of options: (1) Go to the gym or (2) bake delicious bread. I chose the latter and haven’t regretted it for one minute. Actually, I intended on making this recipe for Canadian Thanksgiving last month, but due to a BIG move, and lack of supplies, I opted for a different version. It was less tasty than this recipe for sure. So, tonight I made up for lost time and made my favorite bread recipe. (I probably will “forget” to weigh myself tomorrow, if you know what I mean.) The poppy seeds and fleur de sel on top really make it something special.

Ok, so before you go on with your bad self and make this beauty, it’s important to understand what you’re making. So here’s a little bit of info on egg bread and why it is going to rock your world.

What is egg bread?

Egg bread is made from a yeasted dough that has been enriched with eggs. The eggs give it a golden color and deepen the flavor. It also tends to rise a lot easier and bakes at a much cooler temperature than other breads. (Think 300 – 400ºF instead of 400 – 500ºF). This kind of bread does not benefit as much from steam as other breads do, which means it is easy a heck to make on your own! Yesss!

braided egg bread

You’ve eaten egg bread if you’ve ever had: challa, brioche, or Italian Easter bread. The texture should be light and crumbly and can easily be sweetened to make a dessert bread. It’s also great for sandwiches and (in the case of my recipe) awesome as an alternative to dinner rolls.

If you’re feel particularly fancy, you can turn it into french toast once it gets a little stale. Heck yes, egg bread! You go, egg bread!

Ok, on to the recipe!

braided egg bread recipe
The Kitchen Chick's Braided Egg Bread
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A light, flakey bread that is great for any meal!
The Kitchen Chick's Braided Egg Bread
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Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A light, flakey bread that is great for any meal!
Servings Prep Time Cook Time Passive Time
1loaf 30minutes 25minutes 2hours
Servings Prep Time
1loaf 30minutes
Cook Time Passive Time
25minutes 2hours
Ingredients
  • For the Dough
  • 2.5 cups all-purpose flour (plus a little extra if needed)
  • 1 tbsp sugar
  • 1/4 oz active dry yeeast (1 package)
  • 3/4 tsp salt
  • 3/4 cup water
  • 3 tbsp olive oil (extra virgin)
  • 2 large eggs (room temperature)
  • For the Topping
  • 1 tbsp egg wash (or butter)
  • 1 tsp poppy seeds
  • 1/2 tsp fluer de sel
Servings: loaf
Units:
Ingredients
  • For the Dough
  • 2.5 cups all-purpose flour (plus a little extra if needed)
  • 1 tbsp sugar
  • 1/4 oz active dry yeeast (1 package)
  • 3/4 tsp salt
  • 3/4 cup water
  • 3 tbsp olive oil (extra virgin)
  • 2 large eggs (room temperature)
  • For the Topping
  • 1 tbsp egg wash (or butter)
  • 1 tsp poppy seeds
  • 1/2 tsp fluer de sel
Servings: loaf
Units:
Instructions
  1. In a large mixing bowl, combine the flour, sugar, yeast and salt. Set aside.
  2. In a small sauce pan, combine water and oil. Heat to 120 - 130ºF. If it gets too hot, let it cool before proceeding. Add the water and oil to the dry ingredients. Mix together with a wooden spoon.
  3. Once you see the dough start to form, add the eggs. At this stage, you can either move the dough to a stand mixer or use a hand mixer. Beat the on medium speed for about 3 minutes until a soft dough starts to form. Add a extra flour if needed. The dough should be a little sticky to touch, but not so sticky that you can't remove it from your hands.
  4. Take out of the bowl and knead on a floured surface until the dough becomes smooth and elastic. Place the dough in a greased bowl, turning once to grease the top. Cover and leave in a warm place to let it rise until doubled. This will take about an hour to 1.5 hours.
  5. Once risen, punch down the dough and divided out a third of the dough, set aside (or back in the greased bowl). Divide remaining dough into three pieces and turn on to lightly floured surface. Shape each piece into a 13-inch rope. Place ropes on a greased (or parchment paper covered) baking sheet and braid. Pinch the ends together to seal.
  6. Divide the remaining dough into three equal parts and repeat the process above, only using 14-inch ropes. Center the longer braid on top of the shorter braid. Pinch both ends of the two braids together to seal, and tuck under. Cover, and let rise for another 30 minutes or until it has doubled in size.
  7. Using your egg wash or butter, brush over the dough. Sprinkle the poppy seeds and fluer de sel on top then convection bake for 25 - 30 minutes on 350º F. If you don't have a convection oven, bake at 375ºF instead. Watch the bread. When it starts to become golden brown, remove it from the oven. If you notice the bread is browning too quickly, cover with aluminum foil (typically the last 15 minutes).
Recipe Notes
  • Egg wash = 1 egg and 1 teaspoon of water beaten together. If you don't like this, use a softened butter. Do not try to spread cold butter onto your dough. A liquid, clarified butter would work well also. Oil could also do the trick, but the results will not be as tasty.
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Have you made egg bread before? If so, what is  your favorite recipe? Share with us in the comments!