Hungarian Braided White Bread

Hungarian Braided White Bread
  • 1 (.25 ounce) package active dry yeast
  • 1 3/4 cups warm milk (110 degrees F/45 degrees C)
  • 1 egg yolk
  • 2 eggs
  • 2 tablespoons white sugar
  • 2 teaspoons salt
  • 5 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 egg, beaten


  1. In a small mixing bowl, dissolve yeast in warm milk. Let stand until creamy, about 15 minutes.
  2. Mix the egg, egg yolks, sugar, and salt. In a large mixing bowl, combine the yeast mixture with the egg, egg yolks, sugar, salt and 3 cups of the flour; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  3. Turn out onto a floured bread board, and cut into 2 equal parts. Form into cylindrical loaves; let rest for 20 minutes. Divide each loaf in half and roll into a long rope for braiding. Fasten the 4 ends together. Braid. End by fastening the ends, and turning each end under the loaf. Place on cookie sheet, and cover with a towel until doubled in size, about 40 minutes.
  4. Brush risen loaf with a beaten egg and sprinkle with poppy seeds. Bake at 400 degrees F (200 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 45 minutes, or until golden brown.

03/19/2017
Hungarian Braided White Bread, recipe PT15M PT1H 5 455 calories

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