In my house egg bread is one of the traditional holiday sweets. And despite my hesitation when it comes to baking, I decided to try my hand at a recipe from the Joy of Cooking, which is one of those books that I find has some of the best, and clearest directions.
Instructions are as follows:
Combine:
-2 packages active dry yeast
-1 teaspon sugar
-1/4 cup 105C-115C water
Measure into a large bowl:
-6 cups sifted all-purpose flour
-1 tablespoon salt
Make a deep well and pour in the yeast.
Combine and add to flour:
-2 cups 105C water
-3 slightly beaten eggs
-1/4 cup vegetable oil
-3 tablespoons sugar
Beat well until a ball of dough is formed, then turn out onto a floured board and knead about 10 minutes until smooth and elastic. Place in a greased bowl, turn, cover and allow to rise until doubled in bulk, about 1 hour. Punch down and divide into two sections, kneading each for several minutes. To make braids, cut each section of dough into 3 parts and roll into long tapered cylinders. With three ropes of dough lying side by side, start to braid loosely from center to end. Finish the ends by tucking them under. Repeat for second loaf. Cover and let rise until almost doubled in bulk. Brush tops with French egg wash (1 egg yolk diluted with 2 tablespoons milk) and sprinkle with sugar or poppy seeds. Bake 15 minutes in a preheated 400C oven, then reduce heat to 375C and bake about 45 minutes longer.

Traditionally we would top with sugar and tuck hard boiled eggs into the braid, but I decided to keep it simple and just topped one loaf with the seeds and one with granulated sugar. In the end, I’m told that it was pretty close to the traditional recipe, though I think I did overcook it a little. In the end though, the Joy of Cooking came through for me again, definitely a good investment.