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Egg Bread

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

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

Instructions

  • In stand mixer fitted with a paddle attachment, add 1 cup flour, yeast, sugar and salt to bowl; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Blend on low speed for 30 seconds; beat on medium speed for 4 minutes. Add eggs; beat 1 minute.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 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; turn out onto a lightly floured surface.
  • 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.

Notes

Get Bread Machine Method here.

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Review & Comments

Elaine | Reply

Will you please edit your recipes and add GRAMS to the flour amounts. Cups are incredibly inaccurate.

Red Star Yeast | Reply

Hi Elaine,

Thank you for writing. I agree, measuring ingredients by weight, especially flour, is the most accurate and efficient way to produce consistent results from batch to batch.  Not to mention quicker clean up!  For our recipes that call for bread flour: 1 cup = 127 grams. For those calling for all-purpose flour, 1 cup = 125 grams.

Of our almost 800 recipes, you will find many that were developed to include weights. While it is our goal for all our recipes to list both volume and weight measurements, we are working through them, but the task is daunting for our small team that supports both our commercial and consumer businesses. In the meantime, anytime you are measuring flour by volume, to ensure accurate measurement, use the ‘spoon and sweep’ method as described in the FLOUR section of the Common Baking Ingredients page on our website. If you ‘dip and sweep’, the flour will ‘pack’ in the cup yielding more flour than called for.

Most importantly, always consider the recipe as a guideline only and be aware that the moisture content of flour may vary each time you make a batch of dough. If the dough seems too wet/sticky or too dry/stiff, don’t be afraid to adjust accordingly by gradually adding flour or liquid as needed. 

Happy Baking!

Audrey | Reply

Wow. This bread was so tender and delicious and flavorful! I made my loaf with Almond Milk and it was just perfect.

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