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Egg Braid Bread takes 150 minutes to prepare.

Egg Braid Bread takes 25 minutes to cook.

Egg Braid Bread makes 24 servings.

The ingredients for Egg Braid Bread are:

Water (warm) 2.25 cup
Yeast, bakers, .1 tbsp
Great Value Instant Nonfat Dry Milk Powdered, .25 cup Egg, fresh, 2 large
*Crisco Pure Vegetable Oil, 2 tbsp
Salt, 2 tsp
Granulated Sugar, 2 tbsp
*Flour, white, about 6.5 cup

1 egg - beaten and brushed over top of bread before baking; sesame seeds, whole - sprinkled over the top of the bread before baking

Here is how you make Egg Braid Bread:

Combine warm water, yeast and sugar in mixing bowl until yeast is disolved. Add dry milk and mix. Wait until water is cooled a bit and mix in eggs, oil, salt, and sugar. Blend well. Add flour 1 cup at a time until dough "cleans" sides of mixing bowl. Place dough on floured surface and knead 5-10 minutes. Place back in bowl (I grease bowl with a bit of Pam), cover with towel, and let raise in warm place for 1 hour (double in size). Place dough back on floured surface and split into 6 even pieces. Roll out pieces into rope-like form and braid 3 together on greased baking pan (11x17 inch), securing ends underneath. Repeat for second loaf and place beside first braid. Cover and let raise for 30 minutes. Brush with egg, sprinkle with sesame seeds, and bake at 375 for about 25 minutes (until brown on top and bottom of loaf is light brown).Serving Size:?2 good size loaves (17 inches long or so)

The nutritional information for Egg Braid Bread is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 151.2

• Total Fat: 2.5 g
• Cholesterol: 15.4 mg
• Sodium: 202.4 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 1.1 g
• Protein: 4.3 g

The dietary needs meet for Egg Braid Bread is Vegetarian