Braided Egg Bread {with allergy alternatives}

I have had several requests for this recipe, so I want to share it with you!

braided egg bread

I know, I made the ropes too long so it is a little wavy …

When I lived in Hot Springs, there was this amazing bakery that everyone in town loved.  They had the very best of any baked good you have ever eaten- cakes, cookies, bars, and bread!

My mother-in-law always had a loaf of their braided egg bread on the table.  When we moved to Nebraska, I had no idea where I could get (and still don’t) a loaf of that amazing bread.  So I did a huge search, far and wide, to find a recipe.

I am pretty sure this bread was the first thing I baked in our oven in Nebraska.

Just a fair warning- if you aren’t a bread baker (and I am not) this may look intimidating.  I promise  it is really hard to mess this bread up!  It is the first real bread I ever made in my whole life and turned out perfectly the first time, after several mistakes!  Yes, it requires a few rises, and kneading but it is still easy.  I usually start it while the kids eat lunch, finish it during nap time, and we enjoy it for snack and with dinner.  =)

Also, it doesn’t have a very strong flavor.  It is a very subtle, light bread that is so yummy with butter and soup or salad.

Braided Egg Bread {with allergy alternatives}

2 hours

See Detailed Nutrition Info on

Braided Egg Bread {with allergy alternatives}


  • 4 1/2 to 5 1/4 cups of flour (you can use whole wheat or all purpose)
  • 1 package (or 2.25 tsp) of active dry yeast
  • 1 1/3c milk (for dairy allergies use coconut or rice milk)
  • 3 tbsp sugar (I use sucanat for a wholesome, real food sweetener)
  • 3 tbsp butter (or coconut oil for dairy alternative)
  • 1/2 tsp salt
  • 2 eggs, plus one egg yolk
  • *you will need an electric mixer


  1. Please don't be intimidated by the kneading and rising times. I promise- this bread is so easy and delicious.
  2. In your mixing bowl, combine 2 cups of your flour and the yeast
  3. In a medium saucepan heat the milk, sugar, butter/oil, and salt until just warm (about 130* using a food thermometer-any warmer and you can kill your yeast = no bueno!)
  4. Add the warm milk mixture to your flour
  5. Add the 2 whole eggs
  6. Beat with electric mixer on medium speed for 30 seconds
  7. Scrape the sides of bowl really well, and then mix on high speed for 3 minutes- set the microwave timer and load the dishwasher while you wait =)
  8. Scrape down the sides, add in about 2 more cups of flour, a cup at a time, and mix until well combine (just a minute or so-don't over mix! That makes your bread tough = no bueno!)
  9. Turn dough out on a lightly floured surface, and flour your hands
  10. Your dough is probably pretty sticky, go ahead and add another 1/4 to 1/2 cup more flour
  11. This should make your dough pretty stiff, but still elastic. That's what you want
  12. Knead the dough for about 6-8 minutes (again, set the timer)
  13. Spray the bottom of a bowl with a little Pam. Add the ball of dough, turn once to coat with oil
  14. Cover and let rise in a warm place for about 1 hour
  15. Punch down dough, divide into three balls and let rest 10 minutes
  16. Roll each third out into an 18" rope. Place ropes on a large cookie sheet and begin braiding.
  17. Let rise 30 minutes.
  18. Preheat oven
  19. Brush braid with 1 beaten egg yolk (that's what gives it the pretty brown sheen)
  20. Bake for 25-30 minutes at 375 or until bread sounds hollow when you tap on the top


If you try it, please let me know what you think!