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
  • 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)
  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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  1. 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!

  2. 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.

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

  4. Hello,

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

  5. 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!

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