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A Recipe for
Egg Braid Bread
An empty belly is the best cook. |
| Estonian Proverb |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
This Recipe for Egg Braid Bread is one of thousands in the Recipes-to-go Bread Cookbook.
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
If you enjoy this Egg Braid Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
This is a recipe for Egg Braid Bread from the recipe cookbook of Recipes-to-go (Bread)
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
Hungry men think the cook lazy. |
| Anonymous |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Food Tip |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
1 pk active dry yeast 1 c warm water 1 c Sourdough Starter 1 c
all-purpose flour 1/3 c granulated sugar 2 eggs, beaten 1/2 c butter,
melted 1 ts salt 4 cups all-purpose white flour 2 eggs, beaten
Dissolve yeast in water. Add sourdough starter. Mix in 1 cup flour.
Let mixture set 12 hours or overnight to develop sponge. Stir sponge
to dissolve crust. Add sugar, 2 eggs, butter, and salt; mix well.
Add 2 1/2 cups flour to sponge; mix well. Pour 1 cup flour on
kneading surface. Pour sponge mixture on flour. Cover with 1 cup
flour. Knead until flour is worked into dough. Continue adding flour
until stiff dough has formed. Knead dough 10 minutes or until folds
form. Place in greased bowl. Grease top. Cover; let rise until
doubled in size. Punch down dough. Knead 2 minutes. Divide dough into
2 equal balls; divide 1 ball into 8 equal parts. Roll 8 parts until
approx. 12 inches long. Place these 8 strips side by side; braid by
folding 1 strip over the other in numerical order. Tuck in edges.
Prepare second dough ball in same manner. Place braids on greased
cookie sheets. Cover; let rise until double in bulk. Brush braids
with 2 eggs. Bake in preheated 350F oven 30 minutes or until golden
brown. Remove from oven; brush with oil. Cool on rack. Yield: 2
loaves.
Serves: 2
Egg Braid Bread Recipe brought to you by Recipes To-Go