Swedish egg bread
2 (1/4-oz) packets Fleischmann's Active Dry Yeast
1 cups warm water
1/2 teaspoon + 3 Tablespoon honey, divided
4 eggs, divided
2 teaspoons salt
6 Tablespoons (3/4 stick) soft butter
5 - 5-1/2 cups bread flour
1 Tablespoon sesame seed or poppy seed or cinnamon sugar
Dissolve yeast in warm water in large bowl. Stir in 1/2 teaspoon honey and make
sure yeast mixture starts to foam in 5 minutes. Using a wooden spoon, stir in 3
tablespoons honey, 3 eggs, salt, butter, and 4 - 4-1/2 cups flour, until dough
comes together in a sticky mass. Turn dough onto lightly floured surface and
knead, working in remaining flour as necessary, until dough is smooth and
elastic. Place dough in greased bowl, cover and let rise until double, about 2
hours. Punch down dough and turn onto clean work surface. Line baking sheet
with parchment paper.
Cut dough in 2 equal pieces. Cut each piece into 3 equal pieces. To make a
three strand braid, roll three dough pieces into ropes the length of the
prepared pan. Line the ropes up and braid the bread. Pinch ends together and
tuck underneath. Repeat the braiding process for the second loaf with the
remaining three pieces. Cover with a dry towel and let rise again until double
in bulk, 45-60 minutes. Preheat oven to 375 degrees F. Brush loaves with
remaining egg (beaten) and sprinkle with topping such as sesame seeds, if
desired. Bake until bread is golden brown and sounds hollow when tapped, 30 -
35 minutes. Transfer to wire rack to cool. Makes 2 loaves.
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
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