A Tradition in Family Baking

Easy Egg Bread

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." Roxana Y

  • 4 to 4+1/2 cups Bread Flour
  • 4+1/2 tsp Active Dry Yeast
  • 2 TBSP Sugar
  • 2 tsp Salt
  • ½ cup Water
  • ½ cup Milk
  • 2 TBSP Shortening or butter
  • 3 (reserve 1 TBSP) Eggs, slightly beaten
  1. This recipe is featured at Roxana's Home Baking.

  2. 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. Add 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.

  3. 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. Brush with reserved 1 TBSP egg. Bake 400°F for 25 to 30 minutes until golden brown. Remove from cookie sheet; cool.

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