Egg-Twist Bread

Prep Time: 25 minutes
Rise Time: 1½–2 hours
Bake Time: 18–22 minutes
Servings: 8–10 small braided breads

Ingredients

For the Dough

• 4 cups all-purpose flour
• 2¼ teaspoons active dry yeast
• ¾ cup warm milk
• ¼ cup warm water
• 2 large eggs
• 3 tablespoons sugar
• 1½ teaspoons salt
• 4 tablespoons unsalted butter, softened

For the Egg Wash

• 1 egg
• 1 tablespoon milk

Optional Topping

• 1–2 tablespoons sesame seeds

Instructions

1. In a small bowl, combine the warm milk, warm water, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes, until the mixture becomes foamy.
2. In a large mixing bowl, add the flour and salt.
3. Add the eggs, softened butter, and activated yeast mixture.
4. Mix everything together until a soft dough begins to form.
5. Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, until smooth, soft, and elastic.
6. Place the dough in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap.
7. Let the dough rise in a warm place for about 1–1½ hours, or until doubled in size.
8. Punch down the risen dough gently to release excess air.
9. Divide the dough into 8–10 equal portions.
10. Divide each portion into 3 smaller pieces and roll each piece into a rope.
11. Pinch the three ropes together at one end and braid them loosely.
12. Tuck the ends underneath to create a neat braided bread shape.
13. Arrange the braided breads on a parchment-lined baking tray, leaving some space between each one.
14. Cover the tray loosely and let the breads rise again for about 30–40 minutes.
15. Preheat the oven to 375°F (190°C).
16. In a small bowl, whisk together 1 egg and 1 tablespoon milk.
17. Brush the tops of the risen breads generously with the egg wash.
18. Sprinkle sesame seeds over some or all of the breads, if desired.
19. Bake for 18–22 minutes, until the tops are deep golden brown and glossy.
20. Remove from the oven and let the breads cool on the tray for about 5 minutes before transferring them to a wire rack.

Tips

Use warm, not hot, milk and water. If the liquid is too hot, it can damage the yeast.

The dough should feel soft and slightly tacky but not extremely sticky.

Do not add too much extra flour while kneading, because that can make the breads dense.

For the glossy finish seen in the image, brush the breads thoroughly with egg wash immediately before baking.

For an even softer crust, brush the hot breads lightly with melted butter as soon as they come out of the oven.

Storage

Store cooled breads in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate for up to 5 days and warm briefly before serving.

They can also be frozen for up to 2 months. Wrap each bread well and thaw at room temperature before reheating.

Approximate Nutrition

Per small bread:

• Calories: 250–290
• Protein: 7–9 g
• Carbohydrates: 38–42 g
• Fat: 7–9 g
• Sugar: 4–6 g

Serving Ideas

Serve these egg-twist breads warm with butter, honey, jam, cream cheese, or scrambled eggs.

They also work well alongside soups, stews, roasted chicken, or as a soft breakfast bread.

Q&A

Can I make one large loaf instead?
Yes. Shape all the dough into one large braid and bake for about 25–30 minutes, checking for a deep golden crust.

Can I prepare the dough overnight?
Yes. After kneading, cover and refrigerate the dough overnight. Let it come closer to room temperature before shaping.

Can I use instant yeast?
Yes. Use the same amount and mix it directly with the flour.

Why is my bread dense?
The dough may not have risen long enough, or too much flour may have been added.

Can I make the breads sweeter?
Yes. Increase the sugar to ¼ cup for a slightly sweeter breakfast-style bread.

Can I add cheese or herbs?
Yes. You can sprinkle grated cheese, garlic butter, or dried herbs over the dough before braiding for a savory variation.