A Tradition in Family Baking

Easy Egg Bread

5.0 from 2 reviews
Easy Egg Bread
Pillow-y soft, enriched with both eggs and butter, slightly sweet. Great for breakfast with butter and jam or accompanying a comforting meal at dinner time.
Yield: 1 large braided loaf
Ingredients
  • 4 to 4½ cups bread flour
  • 2¼ tsp (1 package) RED STAR Active Dry Yeast
  • 2 Tbsp sugar
  • 2 tsp salt
  • ½ cup water
  • ½ cup milk
  • 2 TBSP shortening or butter
  • 3 eggs, slightly beaten
  • 1 egg yolk and 1 tsp milk, whisked together (egg wash)
Instructions
  1. In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat water, milk and shortening/butter until warm (120-130°F; shortening/butter does not need to melt). Add to flour mixture. Slowly add slightly beaten eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about an hour.

  2. Punch down dough. Divide into 3 parts. On lightly floured surface, roll each third to a 15-inch rope. On greased cookie sheet loosely braid from center to ends. Pinch ends and tuck under to seal. Cover; let rise in warm place until indentation remains after lightly touching, about 30-45 minutes. Brush with egg wash. Bake at 400°F for 25 to 30 minutes until golden brown. Remove from cookie sheet; cool on wire rack.

  3. This recipe is featured at A TrEATs Affair.
 

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11 Comments
  1. I have made this recipe several times in the past week to give fresh loaves to new neighbors and old friends. It is so easy to make and the dough rises beautifully. I followed the recipe as written. I use my dough hooks on my hand mixer to knead the dough – works wonderfully. I have had fun shaping the dough different ways and even filling the dough with a tasty maple-nut mixture – when filling, I roll out a portion of the dough into a long rectangle, spread mixture in a thin layer, roll dough to enclose mixture, and finally form the “stuffed” dough strip into a spiral. I find the bake time only needs about 22-25 minutes at 375. Wonderful bread recipe!

  2. I have tried many bread recipes and this has got to be at the top. So soft inside. I had to put a foil tent over the bread I the last 10 mins and I baked at 385 for 25 mins. Very delighted flavors, a bit like challah without all the yolks!

  3. I made my very FIRST bread with this Easy Egg Bread recipe… Oh my! This was very easy to make and a pure delight for the eyes and in my tummy. My oven might need calibrating, as I had to reduce the temperature down to 375 degrees for the last 10 minutes, and lay a sheet of aluminum foil on top of the bread as it was getting really dark. Once cooled completely, I sliced the bread into 3/4″ thick slices and put them into 2 freezing bags. I’ve put both bags into the fridge for about 2 hours, to allow them to temper before transferring them to the freezer. I live alone, so I’m able to enjoy an outstanding large egg bread toast every morning. Thanks again for sharing this amazing recipe.

  4. Hello! Can I use pressed yeast instead of dry?

  5. Hello,

    The active dry yeast-do you have to let it bloom first? or is it an instant kind of yeast?

  6. Can i use all purpose flour

    • Hi Sereena,
      Great question! We recommend using bread flour as opposed to all-purpose flour. Bread flour is a consistently stronger flour with superior dough forming and rising properties for yeast breads. However, if you don’t have bread flour, you may use all-purpose flour. Your dough may be weaker; keep an eye on it so it doesn’t rise too much and get too weak to hold its shape.

      Happy baking!
      Carol

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