Braided Egg Bread

Alright, here's the egg bread recipe! Doesn't it look tasty? I got this recipe off of allrecipes.com and I made it without the poppy seeds sprinkled on top. Also, I kept the kneading times the same but let my stand mixer do all the work on speed 2. This recipe got 5 stars from everyone in our family!

INGREDIENTS

• 3 1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1 (.25 ounce) package active dry yeast
• 3/4 teaspoon salt
• 3/4 cup water
• 3 tablespoons vegetable oil
• 2 eggs
• TOPPING:
• 1 egg
• 1 teaspoon water
• 1/2 teaspoon poppy seeds

DIRECTIONS

1. In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into three pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Divide reserved dough into three equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
4. Beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.