Attractive braided egg bread can be made with a variety of flours. Replace up to half of the all-purpose flour with whole wheat or triticale flour and include up to 1/2 cup wheat germ to increase nutritional value.
| 2 | tsp. | granulated sugar |
| 2 | C | warm water |
| 2 | pkg | active dry yeast |
| 1/4 | C | honey or sugar |
| 1/4 | C | vegetable oil or soft butter |
| 1 | tbsp. | salt |
| 2 | eggs plus 1 egg yolk | |
| 6 | C | all-purpose flour |
| 1 | egg white | |
| 1 | tbsp. | water |
| sesame seeds or poppy seeds |
In large mixing bowl, dissolve sugar in warm water. Sprinkle yeast over and let stand for 10 minutes until frothy. Add honey, oil or butter, salt, 2 eggs beaten lightly with 1 yolk, and 3 cups of the flour.
Beat for 2 minutes with electric mixer or vigorously by hand. Gradually add enough of remaining flour to make soft dough.
Knead on floured board, working in a little more flour if necessary, until smooth and springy, about 8 minutes. Place dough in grased bowl, turning to grease all over. Cover and let rise in warm place until doubled in bulk, about 1 hour. Punch down.
Divide into 6 equal parts. Shape each into long rope about 14 inches long. Place 3 ropes together loosely, tucking in ends and pinching together to seal. Repeat with remaining 3 pieces on another greased baking sheet.
Brush tops of loaves with egg white beaten lightly with water, and sprinkle with sesame or poppy seeds. Let rise until doubled in bulk, about 45 minutes.
Bake in 375F oven for about 35 minutes or until loaves sound hollow when tapped.
Cool on racks. Makes 2 braided loaves.