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Easy Egg Bread

Easy Egg Bread
This pillow-y soft yeast bread is enriched with eggs and butter for delightful flavor. Great for breakfast with butter and jam!
Yield 1 large braided loaf
11

Reviews

Ingredients

  • 4 to 4 1/2 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 tablespoons granulated sugar
  • 2 teaspoons table salt
  • 1/2 cup water
  • 1/2 cup milk
  • 2 tablespoons shortening or butter
  • 3 large eggs (slightly beaten)
  • Egg wash: 1 egg yolk plus 1 teaspoon milk (whisked together)

Instructions

  • In a stand mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat water, milk and shortening/butter until warm (120-130°F; shortening/butter does not need to melt). Add to flour mixture. Blend at low speed, slowly adding slightly beaten eggs – one at at time, until fully incorporated; beat 3 minutes at medium speed.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • 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.
  • Preheat oven to 400°F.
  • Brush with egg wash. Bake for 25 to 30 minutes until golden brown. Remove from cookie sheet; cool on wire rack.

Notes

Photo by A Treats Affair.

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Review & Comments

Becca | Reply

Can rapid rise/instant yeast be substituted for active dry yeast?

Red Star Yeast | Reply

Hi Becca,
Yes, you can substitute 1-for-1.
Happy baking!

Jennifer Evans | Reply

5 stars
Yummy!

Heidi | Reply

I love you for having the recipe right there with no scrolling needed! And my bread turned out beautifully! Thanks for both!

Doug | Reply

5 stars
It’s in the oven now… Fingers crossed

Behzad | Reply

4 stars
Hi,
I tested this recipe two times. 1st time result was like the picture and so I think suggested final rest time in the recipe should be increased. In 2nd attempt I had more than 1 hour final rest (about 80min). results was great. Unfortunately I can’t find any place in site to send my bread photo. If you want to have my bread photo I can send it if have a email address

Best regards

Red Star Yeast | Reply

Hi Behzad,
You can tag us on social media with your bread pictures. We are @redstaryeast.
Happy baking!
Carol

Mary | Reply

I’d like to add some golden raisins. Is there any adjustments to the dough or the baking that would be required? I grew up eating Hoska & this is basically the same thing.

Red Star Yeast | Reply

Hi Mary,
You should be able to add raisin with no adjustments to baking. Let us know how it turns out!
Happy baking!
Carol

maria | Reply

HI,
CAN SOMEONE TELL ME WHAT I CAN USE AS A SUBSTITUTE FOR THE 1/2 CUP OF MILK.
I DON’T WANT ANOTHER MILK SUBSTITUTE EITHER.

THANK YOU KINDLY

Red Star Yeast | Reply

Hi Maria,
You can use water in place of the milk.
Happy baking!
Carol

Vince | Reply

Maria, baking is about chemistry. There are enzymes in milk that make this recipe work, substitutions will most likely ruin your bread. There are thousands of bread recipes out there that don’t include milk. Pick one that works for you and braid it.

CB | Reply

If I use the dough hook on my counter mixer, how long would you recommend the knead? Thank you.

Red Star Yeast | Reply

Hi CB,
Using a stand mixer, kneading would probably be around 5-6 minutes. The dough needs to be soft and elastic: https://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/kneading/. Use the window pane test to help guide you.
Happy baking!
Carol

Bernadine J Endemann | Reply

5 stars
I cant count the number of loaves of the easy egg braid I have made over the years,When my children were in school I made them as Christmas gifts for their teachers eight loaves one for each teacher Ive also given them to family and friends as gifts I became known around town as the lady who makes that good bread.Thanks for your great recipe it really is easy

samantha | Reply

Can I mix shredded cheese into the dough before baking it? I am looking for a way to make soft and fluffy pigs in a blanket wraps that have cheese in them. I also want the bread to be made with egg so this recipe looks like it could be good with the modification of adding cheese

Red Star Yeast | Reply

Hi Samantha,
You certainly can add shredded cheese to the dough. Sounds delicious!
Happy baking!
Carol

Shannon | Reply

I am so happy with this recipe. This is my first time making a homemade bread loaf and it came out perfect.
I used the butter, not shortening. I kneaded it by hand for about 7 minutes. The elasticity was beautiful.
I’m definitely going to experiment with adding some flavor to the recipe but…man…this first timer is impressed.
I was so proud of the way it looked. The color, the plait, the texture….yay!

Christine | Reply

Can I use a bread maker/machine to make the dough?

Red Star Yeast | Reply

Hi Christine,
Yes, you can use the bread machine to make the dough.

Happy baking!
Carol

Joanne | Reply

Can I substitute King Arthur All Purpose Flour and are there any adjustments for the Easy Egg Bread?

Red Star Yeast | Reply

Hi Joanne,
Yes. King Arthur all-purpose flour has a higher protein content than most other all-purpose flours and should work fine in this recipe. Let us know if you make it! Tag us on instagram or facebook (@redstaryeast, #redstaryeast) – we’d love to see your baking adventures!
Happy baking!
Carol

Judy | Reply

I first made this in the late 60s/early 70s from a Red Star yeast package. It makes awesome rolls. It also is great for cinnamon rolls and orange rolls.

Janette | Reply

Hello. Can i use two loaf pans instead of braiding?

Red Star Yeast | Reply

Hi Janette,
Yes, you can make the loaves in bread pans.
Happy baking!
Carol

Miel Mani | Reply

5 stars
A very nice recipe that doesn’t get carried away by calling for six or more eggs. My Costa Rican housemates loved it!

megan | Reply

5 stars
If I use Red Star Platinum yeast, how much flour should I use? I’ve made this recipe ones before with active dry yeast and loved the result!

Red Star Yeast | Reply

Hi Megan,
You can use the same amount of Red Star Platinum Yeast. Just keep an eye on your dough so it doesn’t overproof – it may rise faster.
Happy baking!
Carol

James Lovette-Black | Reply

5 stars
I made this recipe, though I substituted 2 cups of spelt flour for half of the flour. It is delicious and nutritious! Thank you

Aileen Roeckelein | Reply

5 stars
Thank you for the recipe. I used my bread-maker to do the dough. I also used active dry yeast and bread flour. I will definitely do this bread again because it is sooooo yummy, and easy to do. But I should say, I need to work on my braiding. It did not come out as beautiful as it should be. I wish I can send a picture of my not so perfect braid.

Red Star Yeast | Reply

Hi Aileen,
I’m glad to hear that you enjoyed our recipe. You can share your pictures on social media – on our Facebook page, or tag us on Instagram with #redstaryeast. And remember, practice makes perfect! 🙂
Happy baking!
Carol

Amanda | Reply

Can I use instant yeast?

Red Star Yeast | Reply

Hi Amanda,
Yes, you can substitute instant yeast for the active dry yeast. Just keep an eye on your dough, as the instant yeast may rise faster.

Happy baking!
Carol

RABIA | Reply

Can I use whole wheat flour.As i want to eat healthy ?

Red Star Yeast | Reply

Hi Rabia,
It would be fine to replace some of the bread flour with whole wheat flour in this recipe. You might want to start with 1/3 of the flour as whole wheat, and you could increase up to 50% from there. You may find that the dough will require some additional liquid because the whole wheat flour tends to absorb more liquid due to the higher fiber content.
Let us know how it turns out!
Happy baking!
Carol

Stark Fradue Jr. | Reply

5 stars
I love your recipe thank you so very much, will you helping us with open I can enjoy. More of your recipe thank you Fradue

Lauri | Reply

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!

Nina | Reply

5 stars
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!

Josee | Reply

5 stars
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.

The Power of Eggs | | Reply

[…] smooth texture in the pound cake or egg-rich yeast breads, and Portuguese Sweet […]

Olga | Reply

Hello! Can I use pressed yeast instead of dry?

Red Star Yeast | Reply

Hi Olga,
Yes, you can use pressed (fresh cake yeast) in this recipe. In this recipe, use 1/3 of a 2oz. cake, and cooler water (90-95 degrees F).
More information on how to use cake yeast can be found here >> https://redstaryeast.com/yeast-baking-lessons/yeast-types-usage/cake-fresh-yeast/

Happy baking!
Carol

Olga | Reply

Ok, thank you!

Allie | Reply

Hello,

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

Red Star Yeast | Reply

Hi Allie,
You can either rehydrate (bloom or proof) the active dry yeast OR add it directly to the ingredients. Both ways will work perfectly, just note that the recommended temperature is different for each method. More information on how to activate Active Dry Yeast can be found here >> https://redstaryeast.com/yeast-baking-lessons/yeast-types-usage/active-dry-yeast/.

Happy baking!
Carol@RSY

Sereena | Reply

Can i use all purpose flour

Red Star Yeast | Reply

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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