Braided Egg Bread
Julia Moffitt
This makes one large loaf or 2 small loaves. It's wonderful served with soup or stew and is great toasted the next day.
1 pkg. yeast
1/4 cup warm water
1 cup scalded milk
1/2 cup butter
2 Tbsp. sugar
2 Tbsp. salt
2 eggs
4-5 cups flour
Melted butter
Mix yeast and warm water together; add milk and butter. Mix together sugar and salt and add to yeast mixture. Add beaten eggs and 4 cups flour. Use dough hook and beat for 7 minutes, may add up to 1 more cup flour if needed to make soft dough. Cover and let rise 1/2 hour. Divide into thirds and braid, tuck end under. Let rise 1/2 hour. Brush with melted butter. Bake at 375 degrees for 30-35 minutes.
This makes one large loaf or 2 small loaves. It's wonderful served with soup or stew and is great toasted the next day.
1 pkg. yeast
1/4 cup warm water
1 cup scalded milk
1/2 cup butter
2 Tbsp. sugar
2 Tbsp. salt
2 eggs
4-5 cups flour
Melted butter
Mix yeast and warm water together; add milk and butter. Mix together sugar and salt and add to yeast mixture. Add beaten eggs and 4 cups flour. Use dough hook and beat for 7 minutes, may add up to 1 more cup flour if needed to make soft dough. Cover and let rise 1/2 hour. Divide into thirds and braid, tuck end under. Let rise 1/2 hour. Brush with melted butter. Bake at 375 degrees for 30-35 minutes.
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