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Rich Egg Bread

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Rich Egg Bread

Rich Egg Bread





Looking for a bread recipe? Then check out this sweet yeast bread made using egg - a baked delight!









3 to 3 1/4 cups Gold Medal® all-purpose flour* or Better for Bread™ bread flour
1/4 cup sugar 1/2 teaspoons salt
1 package regular or quick active dry yeast (2 1/4 teaspoons) 1 cup very warm water (120° to 130°) 2 tablespoons vegetable oil 1 large egg Butter or margarine, melted, if desired
1 In large bowl, mix 3 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Add egg; beat until smooth. Stir in enough remaining flour to make dough easy to handle.

  • 2 Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. (At this point, dough can be refrigerated up to 24 hours.) Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • 3 Grease bottom and sides of 9x5-inch or 8x4-inch loaf pan with shortening or spray with cooking spray. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 18x9-inch rectangle. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place loaf, seam side down, in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 1 hour or until dough has doubled in size.
  • 4 Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack. Brush loaf with butter; cool.
Expert Tips


*If using self-rising flour, omit salt.
Make dough as directed in recipe. Lightly grease cookie sheet with shortening or spray with cooking spray. After pushing fist into dough, divide into 3 equal parts. Roll each part into 14-inch rope. Place ropes close together on cookie sheet. Braid ropes gently and loosely, starting in middle; do not stretch. Pinch ends; tuck ends under braid securely. Brush with vegetable oil. Cover loosely with plastic wrap and let rise in warm place 40 to 50 minutes or until dough has doubled in size. Heat oven to 375°F. In small bowl, mix 1 egg yolk and 2 tablespoons water; brush over braid. Sprinkle with poppy seed. Bake 25 to 30 minutes or until golden brown.
Braid ropes gently and loosely, starting at the middle; do not stretch.





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Nutrition Information:

Nutrition Information:





1 Serving (1 Slice)
  • Calories 120
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 230mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 0g,
    • Sugars 3g),
  • Protein 3g;
Percent Daily Value*:
  • Vitamin A 0 %;
  • Vitamin C 0 %;
  • Calcium 0 %;
  • Iron 6 %;
Exchanges:
  • 1 1/2 Starch;
  • 0 Fruit;
  • 0 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 0 Fat;
Carbohydrate Choices:
  • 1 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.http://www.bettycrocker.com/recipes/...8e8b1?sc=Baked
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