Sweet Egg Braid
The Rich Taste of Eggs Dominates
Egg-wash Adds Rich Luster to Attractive Pattern
Crust is Firm and Tasty; Inside is Soft and Delicious
Yields 2 Generous-sized Braids
6 to 6-1/2 cups all-purpose flour
3/4 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1-1/2 teaspoons salt
1 cup milk
1/2 cup water
1/2 cup butter or margarine
2 large eggs
1 egg yolk, reserve egg white for Egg Glaze
Egg Glaze (recipe follows)
In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120o to 130o F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, egg yolk, and 1/2 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 6 equal pieces; roll each to 20-inch rope. Braid 3 ropes together; pinch ends to seal. Repeat with remaining ropes. Place braids on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes.
Brush with Egg Glaze. Bake at 375o F for 25 minutes or until done. Remove from baking sheets; cool on wire racks.
Egg Glaze: Combine 1 egg white and 1 tablespoon water; beat lightly until well blended.
Serving Size: one slice (1/24 of recipe)
Calories: 190; Total Fat: 5 g; Saturated Fat: 3 g;
Cholesterol: 40 mg; Sodium: 160 mg; Carbohydrates: 31 g; Dietary Fiber: <1 g; Protein: 5 g