Braided Multigrain Egg Bread
Your family and friends will think you spent hours preparing it, but this delicious recipe with a rich, golden colour is surprisingly easy to make.
- Dissolve 2 teaspoons (10 mL) sugar in 1 cup (250 mL) warm water, in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
- Stir 3 tablespoons (45 mL) sugar, salt, butter and eggs into warm milk. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
- Stir in 4 1/2 cups (1125 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into a ball.
- Knead dough, adding more flour as necessary, until it is smooth, elastic and no longer sticky (about 10 minutes).
- Place in lightly greased bowl. Turn dough to greased top. Cover with parchment paper and tea towel.
- Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
- Punch Down. Turn out onto lightly floured board and divide into 2 equal portions. Round up each portion. Cover and let rest for 10 minutes.
- Roll one portion into 9" x 14" (23 cm x 35 cm) rectangle. Cut lengthwise into 3 equal strips. Fold each strip lengthwise in half and seal edges together. With seam side down, braid the 3 strips together. Repeat with remaining dough to form another braided loaf.
- Place each braid on baking sheets lined with parchment paper. Tuck ends under to make neat looking loaves. Cover with tea towel.
- Let rise in warm place until doubled (30 to 45 minutes).
- Preheat oven to 350°F/180°C.
- Brush loaves with egg yolk beaten with 2 tablespoons (25 mL) water. Sprinkle with sesame or poppy seeds.
- Bake in preheated oven for 25 to 30 minutes. Remove from baking sheets immediately and cool on wire racks.
- This recipe makes 2 loaves but can be halved to make only 1.
|Servings Per Recipe||Per 2 slices (99 g)|
|Saturated Fat||2.7 g|