Braidedeggloaf Recipes

Steps:

• In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

Steps:

• In a big mixing bowl, combine the 1 1/2 cups flour, and salt.
• Add yeast to hot water and sugar together and when the yeast dissolves add it to the flour mixture above.
• Pour in the water and beat until it's smooth.
• Fold in the soft margarine, eggs and food colouring.
• Add remaining flour (a little at a time) to make a soft dough.
• On a floured board, knead until it's smooth and elastic.
• Grease a big bowl.
• Brush top of dough with melted margarine.
• In a warm spot, let it rise for about 1 1/2 hours.
• Punch dough down and knead it again on the floured board.
• Divide the dough into two equal balls.
• Then divide each ball into 3 smaller pieces and roll each of these pieces into"ropes".
• Braid the ropes to form 2 small loaves.
• Cover and let loaves rise until double in size.
• Preheat oven to 350 degrees F.
• Brush the loaves with the egg yolk mixture and sprinkle with sesame seeds/poppy seeds.
• Bake for 25-30 minutes until the loaves sound hollow when thumped.

Steps:

• Combine potatoes and 5 cups water in large pot. Cover and boil until potatoes are very tender, about 40 minutes. Ladle 1 1/4 cups cooking liquid into small bowl and reserve; cool reserved liquid to lukewarm. Drain potatoes. Transfer potatoes to medium bowl and mash potatoes until smooth. Place mashed potatoes in strainer set over large bowl of electric mixer. Using rubber spatula, press mashed potatoes through strainer. Add 3/4 cup sugar, butter, 4 teaspoons salt and 1 1/4 cups reserved cooking liquid to mashed potatoes. Using dough hook, beat until well blended.
• Combine 1/2 cup warm water, yeast and pinch of sugar in small bowl. Let stand until foamy, about 10 minutes. Add to potato mixture and beat to blend. Beat in 4 eggs. Mix in enough flour, 1 cup at a time, to form soft dough. Turn out dough onto generously floured surface. Knead until smooth and elastic, adding more flour as necessary to form soft elastic dough, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Oil 2 large baking sheets. Sprinkle generously with the cornmeal. Turn out dough onto floured surface. Divide dough in half; knead each piece lightly. If desired, knead raisins into 1 piece of dough. Divide each dough piece into 3 equal portions. Roll out each portion between work surface and palms of hand to 15-inch-long rope. Form into braids, using 3 ropes for each braid. Tuck ends under and pinch ends together. Place 1 loaf on each baking sheet. Cover with towel and let rise in warm draft-free area until almost doubled, about 30 minutes.
• Preheat oven to 400°F. Brush loaves with egg glaze. Sprinkle with sesame seeds or poppy seeds. Bake 15 minutes. Reduce oven temperature to 350°F. Continue baking until loaves are deep golden brown and sound hollow when tapped on bottom, about 25 minutes longer. Transfer to racks and cool completely. (Can be made ahead. Wrap tightly in foil and freeze up to 2 weeks.)

Steps:

• In bread machine add to bread pan in order suggested by manufacturer, select dough setting, press start.
• After beep, remove risen dough and follow directions on how to shape and bake below.
• In Kitchen-aid stand mixer or like devise mix dry ingredients in bowl and turn on low speed to incorporate.
• Add eggs one at a time, allow to mix in before adding next one, then add oil.
• Turn mixer up to next speed (2 on Kitchen-aid), add milk in a slow stream, knead until soft, smooth, and warm, about 3 to 4 minutes.
• Grease a bowl and place dough in bowl turning to coat.
• Allow to rest and rise until double in size.
• ***Shaping and baking***.
• Punch down and turn out risen dough onto a lightly oiled surface, let rest 5 minutes, punching dough down gets it all excited, it needs to sit and relax.
• Shape dough into a log and cut off 1/3; set aside.
• Cut remaining dough into 3 pieces and roll into 18 inch ropes, start braid from middle and braid to one end, pinch together and tuck under, repeat with other side.
• Cut set aside dough into 3 pieces and roll out to 13-15 inches long, repeat braiding method and place smaller braid on top of larger braid.
• Grease a large 1/2 sheet baking sheet and place finished braid sideways from corner to corner.
• Allow to rise until almost double, mix glaze ingredients and brush loaf gently.
• Bake in preheated 350°F oven for 35-45 minutes, cover loosely with foil 15-20 minutes into baking to avoid over browning.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Steps:

• In a large bowl, mix whole wheat flour, oats, rye flour, yeast, salt and 1 cup all-purpose flour. In a small saucepan, heat milk, honey, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 1 cup all-purpose flour; beat 2 minutes longer. Stir in rice and enough remaining flour to form a stiff dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide into thirds. Cover and let rest 5 minutes. Roll each portion into an 18-in. rope. Place ropes on a greased baking sheet and braid. Shape into a ring. Pinch ends to seal; tuck under., Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., For topping, in a small bowl, whisk egg and water; brush over dough. Sprinkle with sunflower kernels. Bake until golden brown, 30-40 minutes. Remove to a wire rack to cool.