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Bread Machine Egg Bread

A beautifully braided yeast bread enriched with eggs, butter and milk. Slice and serve with butter, or makes delicious French toast.
Yield 1 loaf
0

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Ingredients

Small Loaf (1-pound bread machine)

  • 1/4 cup water
  • 1/4 cup milk
  • 4 teaspoons butter
  • 1 large egg
  • 2 1/4 cups bread flour
  • 4 teaspoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons Red Star Active Dry Yeast
  • Egg wash: 1 egg plus 1 tablespoon water
  • Sesame or poppy seeds, for topping

Medium Loaf (1 1/2-pound bread machine)

  • 1/4 cup water
  • 3/4 cup milk
  • 2 tablespoons butter
  • 2 large eggs (room temperature)
  • 3 cups bread flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • Egg wash: 1 egg plus 1 tablespoon water (beaten together)
  • Sesame or poppy seeds, for topping (optional)

Large Loaf (2-pound bread machine)

  • 1/4 cup water
  • 1 cup milk
  • 3 tablespoons butter
  • 3 large eggs
  • 4 cups bread flour
  • 3 tablespoons granulated sugar
  • 2 1/2 teaspoons salt
  • 1 tablespoon Red Star Active Dry Yeast
  • Egg wash: 1 egg plus 1 tablespoon water
  • Sesame or poppy seeds, for topping

Instructions

Baked in bread machine

  • Have liquid ingredients at 80°F and all others at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select basic or white bread cycle and medium/normal crust. Do not use the delay timer. Remove bread from pan when cycle is finished; cool on wire rack.

Braided loaf

  • Have liquid ingredients at 80°F and all others at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select dough/manual cycle. When cycle is complete, continue with next step.
  • Turn out onto a lightly floured surface, and punch down to remove air bubbles.
  • To Braid: Divide dough into 3 equal parts. Roll each section to form a rope about 1-inch in diameter. On greased cookie sheet, braid ropes; pinch ends to seal and tuck under ends. Cover; let rise in warm place until indentation remains after touching, about 40 minutes.
  • Preheat oven to 375°F.
  • Brush egg wash on risen dough. Sprinkle with sesame or poppy seed, if desired. Bake at for 30 to 35 minutes. Remove from cookie sheet; cool on rack.

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