Egg Twist Bread
User Reviews
4.8
Egg Twist Bread
Description
Egg Twist Bread begins by proofing active dry yeast in warm milk with sugar and salt to activate rising agents. Softened butter and eggs are incorporated to enrich the dough, contributing to its soft texture and flavor. Gradually adding all-purpose flour and kneading develops gluten structure, resulting in a smooth, elastic dough.
The dough is kneaded until it is tacky but not sticky, ensuring ease of handling and a light crumb. After shaping into twisted forms, the bread is brushed with egg wash before baking to achieve a shiny, golden-brown surface.
This bread works well for morning meals or an accompaniment to soups and salads. Its balance of softness, slight sweetness, and a tender crumb makes it versatile for various uses.
Ingredients
- 1 cup milk warm
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 1 package active dry yeast Red Star
- 2 large egg
- 1/2 cup butter (softened)
- 4 1/2 cups all-purpose flour (plus extra for kneading)
For Brushing Bread:
- 1 large egg (to brush on top of bread)
Instructions
- Warm the milk in a bowl in the microwave for just about 1 to 1 1/2 minutes until it is warm. Add in the sugar and salt, then stir the mixture. Allow it to sit until it is warm, but not too hot (if you have a thermometer, it should measure about 105-110 degrees in order to proof active dry yeast). Add 1 package of yeast right to this milk. Allow the yeast to proof for about 5 minutes. It should get nice and frothy.
- Add the softened (almost meltebutter and the eggs. Stir this well until it is all blended together.
- Gradually add in the flour,1 cup at a time. Add in the last 1/2 a cup and start to knead the dough with your hands until the last 1/2 cup of flour is incorporated in. Turn the dough out onto a floured surface and continue to knead the bread for about 7 minutes until it is smooth and elastic. Add a bit more flour as you need to during kneading. The dough should still feel sticky, but it will not stick to your hands. During needing, I added less than 1/4 cup of additional flour. If you add too much flour, your bread will be dry.
- Place this dough in a greased bowl and cover it. Allow the dough to rise in a warm place until it has doubled, about 1 hour.
- To make the braids, split the dough into two balls, then split each ball into three pieces. Roll those 3 pieces out into a snake about 12" long. Braid the three ropes together and tuck/pinch the ends so that the braid does not come undone. Place each braid on a greased baking sheet.
- Beat the remaining egg and brush the tops of the loaves with this. This is what gives the bread such a lovely golden color! Allow the dough to rise for another 1/2 an hour, then bake the bread dough for 20-25 minutes in a 350 degree oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 58g | |
| Calories | 178kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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