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

Homemade Egg Bread Recipe

Read Reviews
4.5 8 7
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


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/2 cups warm whole 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 all-purpose flour
  • 1 large egg yolk
  • 2 tablespoons water
  • Sesame seeds

Nutritional Facts

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


  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

Reviews for Homemade Egg Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Lesley83 User ID: 8940671 254588
Reviewed Sep. 25, 2016

"This bread turned out exactly how I expected and was a hit at my family dinner. It's soft, tender, tastes like "egg bread". I followed the recipe exactly, omitting the seaseme seeds at the end because I didn't have any, but still brushed the glaze before it went in the oven. My guests thought the bread was from a bakery, served it with a homemade lasagna. I will be making this bread again!"

RealRooster User ID: 8042127 2708
Reviewed Oct. 20, 2014

"Absolutely delicious. .. was a big hit here ant home out of the two loafs only half left..."

TNTDJ User ID: 7697190 2482
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."

DEEDEEDOGGIE User ID: 6423206 2448
Reviewed Dec. 26, 2011

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

revjoannrom828 User ID: 2607533 3241
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!"

ReneeC___NCalif User ID: 106192 789
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?"

Grandma Rita Jean User ID: 5869906 788
Reviewed Mar. 13, 2011

"I wouldn't change anything!"

Grandma Rita Jean User ID: 5869906 1913
Reviewed Mar. 13, 2011

"This is a delicious bread recipe. The flavor and texture are wonderful. I'm ready to make more loaves to use in my breakfast casserole recipe."

Loading Image