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Making this braided egg bread from scratch is worth the effort.
You Will Need
1 ¼ c. warm water
3 ½ c. flour
2 tsp. active dry yeast
1/3 c. sugar
¼ c. vegetable oil
4 eggs
1 tsp. salt
Honey (optional)
1 tbsp. poppy seeds (optional)
Step 1: Mix yeast and water（和酵母和水）
Mix the warm water, 1/4 cup of flour, and the yeast together in a large bowl, and let it stand for 10 to 20 minutes, until it begins to foam and puff up.
Step 2: Beat in sugar, oil, eggs, and salt（加糖，油，雞蛋和鹽）
Whisk in the sugar, oil, three eggs, and salt.
You can substitute ¼ cup honey for the sugar.
Step 3: Add the flour（加面粉）
Add in the rest of the flour 1 cup at a time, kneading it in with your hands once the mixture thickens. Knead for about five minutes until smooth, adding flour if it’s too sticky. Put the dough in a clean bowl, cover it with plastic wrap, and let it rise until the dough has doubled in size, about two hours.
Step 4: Punch it（揉面粉）
Punch the dough down and transfer it to a lightly-floured surface. Knead for about five minutes, adding flour if needed.
Step 5: Make a braid（將面粉分成三段，擰在一起）
Divide the dough into three equal parts and roll each piece into an approximately 9-inch long rope. Braid the three ropes together, and pinch the ends together to seal.
Step 6: Let it sit（放在烤板上）
Put the braid on a greased baking sheet, cover with a dishcloth, and let it rise until it has doubled in size. The dough should stay dented when you poke it, instead of springing back into place.
Step 7: Preheat oven（預(yù)熱烤爐）
Preheat the oven to 325 degrees Fahrenheit. Beat the remaining egg and brush it on the top of the braid. Sprinkle with poppy seeds if you like.
Step 8: Bake（烤）
Bake for 30 to 40 minutes until bread is golden brown. Test for doneness by taking it out of the oven and rapping it on the bottom with your knuckles; if it sounds hollow, it’s ready.
If the top is browning too fast, tent it with foil.
Step 9: Enjoy!（享受美食）
Cool at least one hour before slicing. If you have any left over, use it for French toast in the morning!
