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"Cut this lovely loaf into thick slices to fix excellent French toast," recommends Sybil Brown of Highland, California. "It also makes good sandwiches and very tasty cheese toast," she adds.
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Nutritional Facts 1 serving (1 each) equals 130 calories, 3 g fat (1 g saturated fat), 27 mg cholesterol, 229 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Golden Egg Bread in Quick Cooking March/April 2001, p33
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Reviewed on Jun. 08, 2012 by ERoot
Yes, this is a great recipe. It turned out the best I've had since my mom made bread during my childhood. I used milk instead of water the second time I made it, brown sugar and three teaspoons of yeast. Just tweaked it a bit but it turned out very good.
Reviewed on Feb. 27, 2010 by thegeema
I had just copied this "just in case" someone needed it. I have several bread machines so I am sure I will never need it. So here you go: Adapting a Bread Machine Recipe to a Manual Recipe Go ahead and use the bread machine recipe to make a loaf by hand. Just be sure to keep a comparable non-machine recipe close by, and refer to it for basic instructions. If you don't have a comparable non-machine recipe to refer to, you may want to refer to these basic steps to making most yeast breads: Proof the yeast (dissolve the yeast and 1 tablespoon of sugar in warm water). Combine the ingredients and mix well. Knead the dough until smooth and soft. Rise until doubled. Punch down, and shape. Place bread in a greased loaf pan, or on a baking sheet for a round loaf. Rise again until nearly doubled. Bake. Most bread is baked in a moderate oven, 350 degrees F (175 degrees C). Bake for 40 to 50 minutes, or until the crust is golden brown and the bottom of a loaf sounds hollow when tapped. As you work with the dough, be sure to pay close attention to its consistency, and adjust the recipe as needed, adding small amounts of flour or liquid at a time. Sorry I don't know how to make the print larger. Sorry.
I had just copied this "just in case" someone needed it. I have several bread machines so I am sure I will never need it. So here you go:
As you work with the dough, be sure to pay close attention to its consistency, and adjust the recipe as needed, adding small amounts of flour or liquid at a time.
Sorry I don't know how to make the print larger. Sorry.
Reviewed on Feb. 27, 2010 by zazutza
Great bread machine recipe! This is the first recipe that actually came out good, after trying different ones for my bread machine.
Reviewed on Apr. 03, 2009 by PHSGAL
I do not have a bread machine. How can I alter this recipe for a regular oven????
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