Braided Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 456 kcal | (22 %) | ||
| Protein | 13.43 g | (14 %) | ||
| Fat | 14.36 g | (12 %) | ||
| Carbohydrates | 70.76 g | (47 %) | ||
| Sugar added | 0.35 g | (1 %) | ||
| Roughage | 0.09 g | (0 %) |
| Vitamin A | 133.59 mg | (16,699 %) | ||
| Vitamin D | 0.71 μg | (4 %) | ||
| Vitamin E | 0.76 mg | (6 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 2.77 mg | (23 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 14.86 μg | (5 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 1.49 μg | (3 %) | ||
| Vitamin B₁₂ | 0.34 μg | (11 %) | ||
| Vitamin C | 0.59 mg | (1 %) | ||
| Potassium | 319.59 mg | (8 %) | ||
| Calcium | 110.77 mg | (11 %) | ||
| Magnesium | 5.14 mg | (2 %) | ||
| Iron | 3.11 mg | (21 %) | ||
| Iodine | 16.41 μg | (8 %) | ||
| Zinc | 0.25 mg | (3 %) | ||
| Saturated fatty acids | 7.74 g | |||
| Cholesterol | 63.52 mg |
Preparation steps
Combine the flour and salt in a bowl. Add the sugar and crumbled yeast, then the butter (in small pieces) and the egg and egg yolk. Slwoly pour in the milk and knead until the dough is smooth and does not stick to the bowl. Add a little more milk or flour as needed. Cover the dough with a kitchen towel and let rest in a warm place for 90 minutes.
Divide the dough into three equal pieces. Roll each out on a floured surface to a long, thin oval. Braid the three strands together and press ends together. Place on a baking sheet lined with parchment paper and let rise again for 15 minutes, covered.
Preheat the oven to 200°C (approximately 400°F). Bake the braid for 50-60 minutes until golden brown. Remove from the oven and brush with jam while still warm, then serve.
