Get ready to elevate your baking game with King Arthur's Egg Braid, a delightful loaf that’s as beautiful as it is delicious! This American classic is not just a feast for the eyes; its soft, pillowy texture and rich buttery flavor will have your family and friends begging for seconds. Imagine pulling a golden-brown braid from the oven, its warm aroma filling your kitchen, and the anticipation of slicing into that perfectly fluffy bread. Whether you’re hosting a brunch or simply indulging in a cozy afternoon treat, this recipe is sure to impress. Dive into the details below and discover how to create this stunning centerpiece for your next gathering!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 2 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup butter
- 3 large eggs
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, instant yeast, and salt. Whisk together the dry ingredients until well blended.
- Warm the milk and butter together in a small saucepan over low heat until the butter is just melted. Allow the mixture to cool to lukewarm (around 110°F) to prevent killing the yeast.
- Create a well in the center of the dry ingredients and pour in the warm milk and butter mixture. Separate two of the eggs, reserving the egg whites for later use.
- Add two whole eggs and two egg yolks to the mixture. Mix with a wooden spoon or stand mixer with a dough hook until a soft, slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should become soft and supple, springing back when pressed.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- After rising, punch down the dough and divide it into three equal portions. Roll each portion into a long rope about 16 inches long.
- Braid the three ropes together, pinching the ends to seal and tucking them underneath the loaf. Place the braided loaf on a parchment-lined baking sheet.
- Beat the reserved egg whites and gently brush the entire surface of the braid, creating a glossy finish.
- Let the braided loaf rise again for about 30 minutes, covering loosely with plastic wrap. Preheat the oven to 375°F during this time.
- Bake the egg braid for 25-30 minutes, or until golden brown. The internal temperature should reach about 190°F when done.
- Remove from the oven and transfer to a wire rack. Let cool completely before slicing to allow the interior to set properly.
Tips
- Perfecting the Dough: Make sure your milk and butter mixture is lukewarm (about 110°F) before adding it to the dry ingredients. This temperature is crucial for activating the yeast without killing it.
- Kneading Technique: Knead the dough until it's smooth and elastic. If you're unsure, a good test is to press your finger into the dough; it should spring back slightly.
- Rising Time: For the best results, allow the dough to rise in a warm, draft-free area. If your kitchen is cool, you can create a warm environment by turning on your oven for a minute, then turning it off and placing the dough inside.
- Braiding: When braiding, be gentle but firm. Ensure the ropes are evenly sized for a uniform look, and pinch the ends securely to prevent them from unraveling during baking.
- Egg Wash: For that beautiful, glossy finish, don’t skip the egg wash! Brush the loaf with the reserved egg whites right before the second rise to achieve that stunning golden color.
- Cooling: Allow the braid to cool completely on a wire rack before slicing. This step is essential for setting the interior texture, making it easier to cut without squishing the loaf.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 65mg
