How To make Egg Braid
1/4 To 1/2 cup warm water
1 pk Active dry yeast
1 tb Sugar
2 3/4 c All-purpose flour
1/3 c Instant nonfat dry milk
1/4 c Cold butter or margarine,
-cut into 4 pieces 1 ts Salt
2 Eggs, beaten
1 Egg
Sesame or poppy seeds, -optional Makes 1 loaf Combine 1/4 cup water, yeast and sugar. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, dry milk, butter and salt into work bowl. Process until mixed, about 15 seconds. Add yeast mixture to flour mixture. Process until blended, about 10 seconds. Turn on processor and slowly drizzle the 2 beaten eggs through feed tube and just enough remaining water so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover with plastic wrap and let stand in warm place until doubled, about 1 hour. Punch down dough. Divide into 3 equal parts. Shape each part into a strand about 18 inches long. Braid the strands loosely together. Tuck ends under and pinch to seal. Fit braid into greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cover loosely with plastic wrap
and let stand in warm place until almost doubled, about 1 hour. Heat oven to 375 F. Beat remaining egg with fork. Brush egg over braid. Sprinkle sesame or poppy seeds over braid, if desired. Bake until evenly browned, 25 ~ 30 minutes. Remove immediately from pan. Cool on wire rack. REFRIGERATOR EGG brAID: Prepare dough through first rising and shape into braid as directed for Egg Braid. Place in greased loaf pan, brush with vegetable oil and cover tightly with plastic wrap. Refrigerate 4 to 24 hours. Uncover and let stand at room temperature
30 minutes. Bake as directed for Egg Braid.
RAISIN brEAD: Prepare dough as directed for Egg Braid. Turn dough onto lightly floured surface and knead 1/2 cup dark raisins into the dough. Continue as directed for Egg Braid, eliminating sesame or poppy seeds. Food Processor Bread Book From the collection of Jim Vorheis
How To make Egg Braid's Videos
No-Knead Cherry & Chocolate Brioche Recipe
Brioche is one of my favourite doughs to work with. It is extremely simple to make and it’s super versatile and that is why I keep coming back to it. The brioche playlist on my channel is full of different recipes savoury and sweet. Sweet ones are usually the more popular ones, so I decided to make this cherry and chocolate filled loaf.
I saw a similar recipe on the King Arthur Baking website and thought I could adapt it to my style and turn it into a nice sliceable loaf. Once again, my USA Pan Pullman tin came in handy. It’s been used quite a lot in the last few months and for good reason. It is one of my favourite pieces of baking equipment. You can use a regular 2lb (900g) tin for this recipe.
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How to Make Ham Breakfast Braid | Breakfast & Brunch Recipes | Allrecipes.com
Wow your family and friends with this super easy breakfast or brunch dish! Get the recipe:
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Sausage Egg Cheese Braid ~ Summer Brunch Recipe ~ One Hot Bite
#sausageeggcheesebraid #sausageeggcheesebread #breakfast #Sausagecheese
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Sausage Egg and Cheese Braid
1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray
1 tablespoon olive oil
¼ cup chopped onion
4 ounces chicken sausage with jalapeño peppers, chopped
2 large eggs, lightly beaten
½ cup (2 ounces) shredded Monterey Jack cheese
¼ cup shredded cheddar cheese
¼ cup chopped seeded jalapeño peppers
1 large egg white, lightly beaten
Bake 425 degrees for 15 minutes.
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Choc Hazelnut Egg Bread Braid
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Braid Egg-Twist Breads Recipe No.: 45
Braid Egg-Twist Breads Recipe No.: 45
This Braid Egg -Twist Breads is a beautiful and impressive loaf of bread to serve to guests. An egg wash gives the top of this soft bread a nice golden look. The measurements given in this recipe yields 12 slices.
Ingredients: ( 1 cup = 250ml)
Milk - ½ cup
Butter - ¼ cup
Sugar - ½ cup
Salt - ¼ tsp
Active dry yeast - ⅛ oz. (¾ tsp)
Warm water - ⅛ cup
Egg - 2
Maida - 2 ¾ cups
Golden raisins - ½ cup
Method:
1. In a pan, add milk and heat it. Switch off gas and add butter, sugar and stir well till it melts. Keep aside.
2. In a big bowl, add yeast, warm water and beat it with hand beater till yeast melts.
3. Add milk mixture, 1 egg and beat it well. Add half of maida and beat it. Add remaining maida and beat it for 3-5 minutes.
4. Add raisins and mix well.
5. In a bowl, grease with butter and keep the dough in it and cover with plastic wrap. Keep this aside for 1 hour.
6. After 1 hour, the dough will raised. Divide the dough into 3 equal sized balls. Roll all 3 balls like rope.
7. Keep all 3 rolls straight on kitchen top. Stick 3 rolls on top together and tie it like braid. Stick 3 rolls at edge well.
8. In a baking tray, spread the parchment paper and keep the braided dough on it. Cover with plastic wrap. Keep this aside for 45 minutes.
9. After 45 minutes, the dough will raised well. Beat one egg well. Apply this egg on dough with brush.
10. Preheat oven to 180⁰C and bake this for 30 minutes.
11. When its done, allow it to cool in wire rack. Slice it and serve.
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