How To make Egg Braid
1/4 To 1/2 cup warm water
1 pk Active dry yeast
1 tb Sugar
2 3/4 c All-purpose flour
1/3 c Instant nonfat dry milk
1/4 c Cold butter or margarine,
-cut into 4 pieces 1 ts Salt
2 Eggs, beaten
1 Egg
Sesame or poppy seeds, -optional Makes 1 loaf Combine 1/4 cup water, yeast and sugar. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, dry milk, butter and salt into work bowl. Process until mixed, about 15 seconds. Add yeast mixture to flour mixture. Process until blended, about 10 seconds. Turn on processor and slowly drizzle the 2 beaten eggs through feed tube and just enough remaining water so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover with plastic wrap and let stand in warm place until doubled, about 1 hour. Punch down dough. Divide into 3 equal parts. Shape each part into a strand about 18 inches long. Braid the strands loosely together. Tuck ends under and pinch to seal. Fit braid into greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cover loosely with plastic wrap
and let stand in warm place until almost doubled, about 1 hour. Heat oven to 375 F. Beat remaining egg with fork. Brush egg over braid. Sprinkle sesame or poppy seeds over braid, if desired. Bake until evenly browned, 25 ~ 30 minutes. Remove immediately from pan. Cool on wire rack. REFRIGERATOR EGG brAID: Prepare dough through first rising and shape into braid as directed for Egg Braid. Place in greased loaf pan, brush with vegetable oil and cover tightly with plastic wrap. Refrigerate 4 to 24 hours. Uncover and let stand at room temperature
30 minutes. Bake as directed for Egg Braid.
RAISIN brEAD: Prepare dough as directed for Egg Braid. Turn dough onto lightly floured surface and knead 1/2 cup dark raisins into the dough. Continue as directed for Egg Braid, eliminating sesame or poppy seeds. Food Processor Bread Book From the collection of Jim Vorheis
How To make Egg Braid's Videos
Ham, egg and cheese breakfast braid is the best combo yet
These are only way to eat the most important meal of the day ????
Braided Egg Braid
Welcome to my Farm hosted by Lisa Steele of Fresh Eggs Daily
Enjoy this recipe for braided bread with eggs. Watch the entire episode here:
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Ham, Egg and Cheese Breakfast Braid
I'm a big fan of breakfast. I mean, it is the most important meal of the day (to the experts, and to my tummy), and it's so fun to mix things up with different recipes. The only drag is making a meal when you've just rolled out of bed!
Ham, Egg, and Cheese Breakfast Braid
Here is what you'll need!
Servings: 6 Braids
INGREDIENTS
8 eggs
1/2 cup heavy cream
Salt
Pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 sheet puff pastry
6 slices ham
6 slices cheddar cheese
1 egg, beaten (for egg wash)
INSTRUCTIONS
1. Preheat oven 375ºF.
2. Add eggs, heavy cream, salt, pepper, onion powder, and garlic powder to a bowl and whisk to combine.
3. Heat a saute pan to medium heat and spray with nonstick spray. Add the egg mixture and scramble until soft and almost fully cooked.
4. Flatten out the puff pastry and cut it into thirds, then cut in half.
5. Take one sheet of puff pastry and cut 3 strips with a paring knife, leaving about 1 inch on the end to hold it together. Braid the 3 strips gently.
6. On the second sheet of puff pastry, place ham, egg and cheese, making sure to leave some place around the edges.
7. Place the braid on the top of the cheese and egg mixture, then brush with egg wash.
8. Place braids on a lightly oil sprayed baking sheet.
9. Bake 25-30 minutes or until pastry is risen and deep golden brown.
10. Serve warm and enjoy!
All music provided by Audio Network and Warner Chappell Inc. Used with permission
How to Make a Pastry Braid | Sally's Baking Recipes
Learn how to make a beautiful buttery flaky pastry braid with this shortcut version of Danish pastry dough. With layers of buttery flaky dough and a sweet cheese filling, this blueberry cream cheese pastry braid is undoubtedly irresistible.
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#baking #recipes #pastry
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Claire Saffitz Makes Perfect Challah and Babka | Try This at Home | NYT Cooking
Claire Saffitz is back for another round of “Try This at Home,” a series where she guides you through different baking projects and techniques. Today’s lesson is on making classic challah bread. No stand mixer? No problem. This recipe is surprisingly simple and perfect for beginners who are just starting their breadmaking journey: The whole thing is done by hand. Claire also demonstrates different ways to shape the bread, as well as another application for the dough: cinnamon babka.
Get the recipes:
Challah Bread |
Cinnamon Babka |
0:00 - 0:56: Intro
0:56 - 1:56: What is challah?
1:56 - 3:44: Preferment
3:44 - 8:39: Mix the dough
8:39 - 9:45: The windowpane test
9:45 - 12:24: Adding raisins
12:24 - 12:54: Six-strand braided challah
16:42 - 20:10: How to braid the challah
20:10 - 21:49: Finishing the six-strand challah
21:49 - 24:14: Raisin-studded round challah
24:14 - 26:37: Bake!
26:37 - 34:30: Cinnamon babka
34:30 - END: Eat!
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