A beautiful loaf to see and even more wonderful to eat.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small mixing bowl, dissolve yeast in warm milk. Let stand until creamy, about 15 minutes.

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  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

244.6 calories; 8.7 g protein; 44.1 g carbohydrates; 72.9 mg cholesterol; 419.8 mg sodium. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/11/2003
This was the first time I made bread without using my breadmaker....and it was very good. It looked very "fresh from the bakery"...my whole family loved it. I didn't bake it nearly as long as suggested...it turned golden brown very quickly Read More
(24)

Most helpful critical review

Rating: 3 stars
03/09/2006
I made this only without the poppy seeds. It was a very nice looking loaf and turned out to be much much larger than I had expected (this makes a good sized loaf). If I made this again I would defnitely half the recipe. This was good right out of the oven but the leftovers did not fare so well; it took on a very chewy tough texture the next day and I had to throw it out. Read More
(7)
50 Ratings
  • 5 star values: 37
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/11/2003
This was the first time I made bread without using my breadmaker....and it was very good. It looked very "fresh from the bakery"...my whole family loved it. I didn't bake it nearly as long as suggested...it turned golden brown very quickly Read More
(24)
Rating: 5 stars
08/11/2003
This was the first time I made bread without using my breadmaker....and it was very good. It looked very "fresh from the bakery"...my whole family loved it. I didn't bake it nearly as long as suggested...it turned golden brown very quickly Read More
(24)
Rating: 5 stars
03/14/2005
GREAT recipe! Most excellent flavor. Looks too pretty to slice into! I brushed 2 tablespoons of soft butter all over the top(s) as soon as the loaf(s) came out of the oven. Since the basics of kneading, rising and braiding are not included; I would suggest the novice baker do a little research on these three fundamental elements of baking bread, before tackling this recipe. I know the rest of us will include this delicious bread in our favorites file. Thanks so much for sharing. Peccavi P.S. Don't forget to lightly grease your cookie sheet before placing your braided dough on it for the last "rise". Anyone that's stumped trying to braid a four strand, see my Profile for my email address. I'll send step-by-step instructions. Read More
(22)
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Rating: 5 stars
08/11/2003
This Hungarian Braided White Bread is the best ever. Hungarian Food is the best of all. So many different things to cook. This bread is great:) Read More
(19)
Rating: 4 stars
08/11/2003
This bread was good but I would suggest to reduce the baking time,the crust got a little bit hard. I recommend it for special occasions, it looks great on the table! Read More
(18)
Rating: 5 stars
04/11/2003
This was a great suprise for my Hungarian husband. The kids enjoyed helping me make this and we all enjoyed eating it. Very easy to get a nice texture from this recipe! Read More
(15)
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Rating: 5 stars
09/25/2005
This was a fantastic recipe - yielding a very yummy bread. I added vanilla to give it more flavor and liberally sprinkled on poppy seeds as my family loves them. The bread was a bit doner than I like at 30 minutes I would suggest checking after 25. Read More
(9)
Rating: 3 stars
03/09/2006
I made this only without the poppy seeds. It was a very nice looking loaf and turned out to be much much larger than I had expected (this makes a good sized loaf). If I made this again I would defnitely half the recipe. This was good right out of the oven but the leftovers did not fare so well; it took on a very chewy tough texture the next day and I had to throw it out. Read More
(7)
Rating: 5 stars
03/23/2008
This is the first time I ever tried to make bread. I chose something of my ancestry and it came out perfectly! It was delicious and looked like a pro had made it! Ha ha! Easy and great tasting. No editing at all- followed the recipe exactly! Read More
(6)
Rating: 5 stars
06/14/2007
I have made this numerous times now...comes out tasting awesome everytime and I don't change a thing. Which is unusual for me to follow something right on...Great tasting! Read More
(6)