As for me, I am still reeling, emotionally, mostly, from my baking catastrophe last week. I will share the full story with you soon, once the sting has worn off a bit. Let us just say, the disaster was one for the books. However, in true stubborn baker fashion, I was not going to let that be the end of the story. My oven may have betrayed me once, but I was determined not to give up on it completely. I dusted myself off, put my apron back on, and resolved to give it another go.
There has always been a certain charm about braided bread that fascinates me. The intricacy of the design is captivating. The way the golden crust forms between the folds adds to its allure. The sheer beauty of it all has long been on my list of baking goals. So, when I stumbled upon a recipe that seemed approachable yet elegant, I immediately knew I had to try it. It felt perfect. It was a combination of artistry and comfort food. It also gave me a good excuse to fire up the oven again.
Homemade bread has always had a special place in my heart. My mother used to bake bread for us when we were growing up. The smell of fresh loaves wafted through the house in the early hours. It's a memory I treasure deeply. There is something profoundly nostalgic and heartwarming about it. It feels like home, like love made tangible through flour, yeast, and warmth. That childhood experience has no doubt shaped my love for baking today.
When I first started this food blog, I knew without a doubt that baking would feature prominently. It is one of those culinary endeavors that brings me immense joy and a sense of creativity. And really, what is baking without bread? It is the most fundamental and satisfying thing to make with your own hands. Working with dough is elemental and grounding. Kneading provides a tactile experience. Anticipating the rise and observing the transformation in the oven is awe-inspiring. It is magic, pure and simple.
So, after last week's oven-related drama, I was extra cautious this time around. I triple-checked temperatures, kept a hawk eye on the baking process, and said a little prayer to the oven gods. To my relief, everything went beautifully. The recipe turned out to be a complete success. The dough came together effortlessly. The braiding took a bit of concentration, but it turned out looking absolutely lovely. The finished loaf had a golden, slightly glossy exterior with a tender, fluffy inside. The scent that filled my kitchen was enough to erase all memories of last week's disaster.
There was an added sense of triumph in seeing the loaf come together perfectly. There is nothing quite like that feeling of accomplishment when a baking plan goes exactly the way you hoped. For once, there was no guessing, no second-guessing, no waiting with fingers crossed. The bread rose well, baked evenly, and had that wonderful eggy richness that makes braided bread so irresistible. I named the creation my Double Braided Egg Bread, and it has earned a solid spot in my baking rotation.
That said, I did learn a few practical lessons along the way. First and foremost, I probably need to invest in a larger bread pan. The dough expanded more than I anticipated. The result was still delicious. However, I think the loaf could benefit from having a bit more room to rise. It would bake better if it weren't constricted by the sides of the pan. The current one works in a pinch. The next time I attempt this recipe, I want to give it the space it deserves to bloom fully. And there will absolutely be a next time.
The recipe itself yields about sixteen servings or slices. However, this depends on how thickly you prefer to slice your bread. If you like hearty slices, you might end up with fewer servings. No judgment here, I often do. Either way, there is plenty to go around. You may be sharing it with family. You might be serving it at brunch. Or you could be simply savoring a slice with some butter and tea.
All in all, this baking experience was not only successful but also incredibly therapeutic. After the previous mishap, I needed this win, and my trusty (if slightly temperamental) oven finally cooperated. I am definitely feeling more confident and inspired to try more bread recipes in the coming weeks. There is a certain rhythm you fall into when baking bread. It's a kind of meditative flow. I am eager to chase that feeling again.
So yes, hooray for ovens behaving and for little victories in the kitchen. Whether you are an experienced baker or just testing the waters, try this braided bread recipe. I recommend giving it a try. You should wholeheartedly consider it. There is something deeply rewarding in making something so beautiful and delicious from scratch. Check out the recipe and let me know what you think. If your weekend was anything like mine, it was a blend of baking, reflection, and little wins. I hope it left you feeling satisfied. I also hope you are ready to take on the week ahead.
Now tell me — what are you baking this week?
-3-1/4 to 3-3/4 Cups All-Purpose Flour
-1 Tablespoon Sugar
-1 Package (1/4 ounce) active dry yeast
-3/4 Teaspoon Salt
-3/4 Cup Water
-3 Tablespoons Canola Oil (i used Vegetable Oil)
-2 eggs
For the Topping
-1 Egg
-1 Teaspoon Water
-1/2 Teaspoon Poppy Seeds
Method
-Sieve the All Purpose Flour into a large bowl. Pour 2 1/2 Cups of the All Purpose Flour in a bowl. Add the Yeast, Sugar and Salt. Mix until well incorporated
-Once the mixture starts to combine add in the remaining 1 1/2 Cups All Purpose Flour and keep beating
-After the 1 1/2 hours, the dough will have doubled in size. Punch it down before proceeding
-Dived the dough into two, r should be 3/4 and the other 1/4. Take the 3/4 (bigger size) and divide into three. Roll them out into strips of the same size
-Line them in a single file. Pinch one end and braid the rolls. Pinch at the end and tuck it under
-Take the 1/4 (smaller size) divide into three, roll out into same sized strips
- 3 3/4 All Purpose Flour
- 1 Tablespoon Sugar
- 1 Packet (1/4 ounce) Active Dry Yeast
- 3/4 Teaspoon Salt
- 3/4 Cup Water
- 3 Tablespoon Vegetable Oil
- 3 Eggs
- 1/2 Teaspoon Poppy Seeds
Perfect Double Braided Egg Bread – FAQs & Nutrition Card
FAQs
What makes egg bread different from regular bread?
Egg bread includes eggs and often butter or milk, which make the crumb softer, richer, and slightly sweeter compared to plain white bread.
How do I achieve the perfect braid?
Divide the dough into three equal ropes and braid them tightly but gently. Make sure the dough has risen enough before shaping so it’s elastic and easier to handle.
Can I use instant yeast or active dry yeast?
Both work well. Instant yeast can be mixed directly into the flour, while active dry yeast needs to be activated in warm water first.
How long does the bread take to rise?
Typically, the first rise takes about 1 to 1.5 hours until doubled in size. After braiding, allow a second rise for 30-45 minutes for a light, fluffy loaf.
What is the best way to store egg bread?
Keep it in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, freeze slices in airtight bags and toast when ready to eat.
Can I make this bread vegan?
You can substitute eggs with flax eggs and use plant-based milk and vegan butter, but the texture will be slightly different and less rich.
Is this bread good for sandwiches?
Absolutely! Its soft texture and subtle sweetness make it perfect for both savory and sweet sandwich fillings.
🖨️ Printable Nutrition Card: Double Braided Egg Bread (Per 1 slice, ~50g)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 130 kcal |
| Carbohydrates | 22 g |
| Sugars | 3 g |
| Protein | 4 g |
| Total Fat | 2.5 g |
| Saturated Fat | 0.8 g |
| Fiber | 1 g |
| Sodium | 150 mg |
| Cholesterol | 20 mg |
| Prep Time | 3 hours (includes rising) |
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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