• Prep Time:
  • Cooking Time:
  • Serves: 48 Servings

Grecian Sweet Egg Braid

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 3/4 c 1% low-fat milk
  • 3 Bay leaves
  • 2 pk Dry yeast
  • 2 ts Sugar
  • 1 c Warm water, 105 to 115
  • -degrees)
  • 7 1/2 c Bread flour, divided
  • 3/4 c Sugar
  • 1/2 c Margarine, softened
  • 1 1/2 ts Salt
  • 1 Egg
  • Vegetable cooking spray
  • 1/4 c Apple juice
  • 1/2 ts Cornstarch
  • 1 ts Sesame seeds


Combine milk and bay leaves in a 2-cup glass meaure, and microwave at HIGH
2-1/2 minutes or until milk boils. Cover and let cool; discard bay leaves.

Dissolve yeast and 2 teaspoons sugar in warm water; and let stand 5

Combine 2 cups flour, the remaining 3/4 cup sugar, margarine, salt, and egg
in a large bowl. Add the cooled milk and yeast mixture, and beat at medium
speed of a mixer until blended. Gradually add 2 cups flour, and beat well.
Add 3 cups flour, stirring until a soft dough forms.

Turn the dough out onto a lightly floured surface. Knead until smooth and
elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a
time, to prevent the dough from sticking to hands. Place the dough in a
large bowl coated with cooking spray, turning to coat top. Cover and let
rise in a warm place (85 degrees), free from drafts, 1 hour or until
doubled in bulk.

Combine apple juice and cornstarch in a small saucepan; bring to a boil
over medium-high heat, and cook 1 minute, stirring constantly. Remove from
heat; let cool completely.

Punch dough down, and turn out onto a lightly floured surface; let rest 5
minutes. Divide the dough into 6 equal portions, shaping each portion into
a 20-inch rope. Place 3 ropes lengthwise on half of a baking sheet coated
with cooking spray (do not stretch); pinch ends together at one end to
seal. Braid ropes; pinch loose ends to seal. Repeat the procedure with
remaining 3 ropes. Cover and let rise 1 hour or until doubled in bulk.

Uncover dough; gently brush loaves with apple juice mixture, and sprinkle
with sesame seeds. Bake at 350 degrees for 30 minutes or until golden and
the loaves sound hollow when tapped. Remove from pan; let cool on wire
racks. Yield: 2 loaves, 24 servings per loaf.

Per serving: 113 Calories; 2g Fat (20% calories from fat); 3g Protein; 19g
Carbohydrate; 4mg Cholesterol; 93mg Sodium

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