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 Braided Egg Bread by Crisco®
     4 1/4 to 4 1/2 cups White Lily® Bread Flour, divided  1 package active dry yeast
     1 1/4 cups water  1/4 cup sugar
     1/4 cup butter  1 teaspoon salt
     1 large egg, lightly beaten  Crisco® Original No-Stick Cooking Spray
     2 tablespoons butter, melted  
Braided Egg Bread by Crisco®
1. COMBINE 2 cups flour and yeast in large bowl. Combine water, sugar, 1/4 cup butter and salt in medium saucepan. Heat until warm (120 to 130°F) and butter is almost melted.

2. ADD butter mixture and egg to flour mixture. Beat at low speed of electric mixer 30 seconds, scraping bowl constantly. Beat at high speed 3 minutes. Stir in enough remaining flour by hand to make a soft dough. Shape into a ball.

3. SPRAY a large bowl with no-stick cooking spray. Add dough to bowl, turning to coat surface. Cover. Let rise in warm place 1 hour or until double in size.

4. STIR down dough. Place on floured surface; knead until no longer sticky. Divide in half. Divide each half into thirds. Roll each portion into a rope or strand 12 x 2-inches long.

5. COAT a 17 x 12-inch baking sheet with no-stick cooking spray. Braid three strands together to form a loaf directly on the pan, making sure ends of braided loaf are turned under securely. Repeat with remaining dough. Cover. Let rise in warm place 1 hour or until double in size.

6. HEAT oven to 375°F. Bake 15 to 20 minutes or until golden brown. Brush lightly with melted butter.

If substituting White Lily All-Purpose Flour for bread flour, use larger amount.
 Categories:  Baked Goods, Baked goods, Bread, Bread Machine
 Estimated Serving:  2
 Estimated preparation time:  40 min.
 Language:  English
 Shared by:  Jilly    2010/01/02
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