Description
A beautifully braided golden loaf that’s soft, slightly sweet, and rich from eggs and oil. Perfect for toast, French toast, sandwiches, or served warm with butter. A timeless classic you’ll bake again and again.
Ingredients
Scale
- 4 cups all-purpose flour (plus more as needed)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup warm water
- ¼ cup granulated sugar
- 1 ½ tsp salt
- 2 large eggs
- ¼ cup vegetable oil
- 1 egg yolk + 1 tbsp water (for egg wash)
Instructions
- In a large bowl, dissolve yeast in warm water with a pinch of sugar. Let sit 10 minutes until foamy.
- Whisk in remaining sugar, eggs, oil, and salt. Gradually mix in flour until a shaggy dough forms.
- Knead dough on a floured surface for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise until doubled (1–1.5 hours).
- Punch down and divide dough into 3 or 6 equal parts. Roll each into ropes and braid. Transfer to a parchment-lined baking sheet.
- Cover and let rise again for 30–45 minutes until puffy. Preheat oven to 375°F (190°C).
- Brush loaf with egg wash. Bake for 25–30 minutes until golden and hollow-sounding when tapped.
- Cool on a wire rack at least 30 minutes before slicing.
Notes
- Use bread flour for a chewier crumb.
- Add raisins, sesame, or poppy seeds for variation.
- Brush with egg wash twice for a shinier crust.
Nutrition
- Serving Size: 1 slice
- Calories: 185 kcal
- Sugar: 4 g
- Sodium: 170 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg