| Easy Egg Bread |
| Make this traditional bread entirely in your
bread machine or shape it into a braid and bake in a conventional
oven. |
| |
| 1-1/2 tsp |
|
active dry yeast |
|
| 2 cups |
|
bread flour |
|
| 1-1/2 tsp |
|
salt |
|
| 4 tsp |
|
cold butter (cut in 1/2 tsp. pieces) |
|
| 2 Tbs |
|
honey |
|
| 1 |
|
large egg |
|
| 1/4 cup |
|
milk |
|
| 1/4 cup |
|
water |
|
| Honey Glaze: |
|
| 2 Tbs |
|
melted butter |
|
| 1 tsp |
|
honey |
|
|
|
|
| |
| 1 |
To bake Easy Egg Braid in conventional
oven: Divide into 3 parts. |
| 2 |
Roll each third into 12-inch ropes.
Pinch top ends together. On a greased cookie sheet, loosely
braid. |
| 3 |
Tuck ends under to seal. Cover; let
rise in warm place until almost doubled, about 30 minutes.
Bake at 400 °F 25 to 30 minutes or until golden brown.
Remove from cookie sheet. |
| Honey Glaze |
| 1 |
Combine all ingredients; mix well. |
| 2 |
Brush Honey Glaze on bread while still
warm. |
|
| |
| Servings: 12 |
| Yield: 1 loaf |
| |
| Recipe Type |
| Bread, Breakfast, Brunch, Holiday |
| |
| Recipe Source |
| Source: National
Honey Board
|
| Recipe developed by
Carol Stevens, Red Star Yeast and the National Honey
Board |
|
|
|
|
