Braided Egg Bread

• 3-1/4 to 3-3/4 cups all-purpose flour
• 1 tablespoon sugar
• 1 package (1/4 ounce) active dry yeast
• 3/4 teaspoon salt
• 3/4 cup water
• 3 tablespoons canola oil
• 2 large eggs, room temperature
• 1 large egg
• 1 teaspoon water
• 1/2 teaspoon poppy seeds

1. In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120u0b0-130u0b0. 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 lightly 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 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased
4. and braid; pinch ends to seal and tuck under.
5. Divide reserved dough into 3 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.
6. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake at 375u0b0 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.

flour, sugar, active dry yeast, salt, water, canola oil, eggs, egg, water, poppy seeds

Taken from www.tasteofhome.com/recipes/braided-egg-bread/ (may not work)