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Homemade Egg Bread Recipe
Homemade Egg Bread Recipe photo by Taste of Home

Homemade Egg Bread Recipe

Read Reviews (6)
4.4 6
Publisher Photo
"People rave about this tender, delicate bread every time I serve it," conveys Livonia, Missouri's June Mullins.
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES:32 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES: 32 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/2 cups warm milk (110° to 115°)
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 3 eggs, beaten
  • 1/4 cup butter, softened
  • 7 to 7-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 egg yolk
  • 2 tablespoons water
  • Sesame seeds

Nutritional Facts

1 serving (1 slice) equals 135 calories, 3 g fat (1 g saturated fat), 32 mg cholesterol, 248 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. Dissolve yeast in water. Add milk, sugar, salt, eggs, butter and 3-1/2 cups flour; mix well. Stir in enough remaining flour to form a soft dough.
  2. On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, 1-1/2 to 2 hours.
  3. Punch down. Cover and let rise until almost doubled, about 30 minutes. Divide into six portions. On a floured surface, shape each into a 14-in.-long rope. For each loaf, braid three ropes together on greased baking sheet; pinch ends to seal. Cover and let rise until doubled, about 50 minutes.
  4. Beat egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake at 375° for 30-35 minutes. Yield: 2 loaves.
Originally published as Homemade Egg Bread in Taste of Home April/May 1995, p45

Nutritional Facts

1 serving (1 slice) equals 135 calories, 3 g fat (1 g saturated fat), 32 mg cholesterol, 248 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Homemade Egg Bread(6)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 1, 2014

This recipe takes a long time to make! It basically tasted like plain bread. I think it needed more sugar, and salt as a topping. The texture was nice. It tasted good with honey. Overall I thought it took too long for how it tasted.

MY REVIEW
Reviewed Dec. 26, 2011

Easy to make, all ingredients on hand, great texture. Makes yummy toast and a great gift!

MY REVIEW
Reviewed May. 7, 2011

I made this bread for Mother's Day and it is unbelievable. I used my Kitchen Aid Mixer with the dough hook attachment to kneed the dough and it was so easy. I also put sugar on one of the loaves for a sweetbread taste and it was unbelievable. You gotta try this bread you'll love it!

MY REVIEW
Reviewed Mar. 13, 2011

I'm so used to getting bread dough going in the breadmaker and then baking it in the oven.  Do you think I could do that, the kneading & rising portion with this recipe in the breadmaker?

MY REVIEW
Reviewed Mar. 13, 2011

I wouldn't change anything!

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