"jmcquown" > wrote in message
...
> In reply to the "eggs" post by sf... I've made this a number of times and
> it's fantastic. The recipe actually came from a Hallmark holiday
> cookbook,
> circa 1979.
>
> Braided Egg Bread
>
> 1 pkg. active dry yeast
> 2 Tbs. sugar
> 1 c. warm water (120F degrees)
> 3-1/2 - 4 c. flour
> 1-1/2 tsp. salt
> 2 Tbs. melted butter
> 2 eggs, beaten
>
> Dissolve yeast and sugar in warm water. Add about 2-1/2 cups flour to
> make
> a heavy batter. Beat in salt, butter and eggs, reserving 1 Tbs. of beaten
> egg for glaze. Work in enough additional flour to form a firm dough.
> Knead
> on floured board until smooth and elastic. Place dough in lightly oiled
> bowl and turn to coat entire surface. Cover with a towel and let rise in
> a
> warm place about 2 hours or until doubled.
>
> Punch down and knead again briefly. Return to bowl; cover and let rise 1
> to
> 1-1/2 hours. Punch down again. Cut off 1/4 of the dough; set aside.
> Divide remaining dough into thirds and form into long (18 inch) ropes of
> dough. Braid dough, pressing ends to seal. Repeat with smaller 1/4
> portion
> of dough and center on the top, moistening with water to seal.
>
> Cover and let rise on a greased baking sheet for 45 minutes. Brush with
> beaten egg. Bake at 400 degrees for 15 minutes. Reduce heat to 350 and
> continue baking for 20-30 minutes or until deep brown. Makes 1 large
> loaf.


I do refrigerator dinner rolls every Thanksgiving and I braid them. They
are usually gobbled up but I'll set a couple aside for sandhiwhces the next
day. Great way to present bread, everyone oohs and ahhs over it.

Paul