Homemade Egg Bread Recipe

4.5 8 7
Homemade Egg Bread Recipe
Homemade Egg Bread Recipe photo by Taste of Home
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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.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.

Ingredients

  • 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°)
  • 3 large eggs
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 7 to 7-1/2 cups all-purpose flour
  • 1 large egg yolk
  • 2 tablespoons water
  • Sesame seeds

Directions

In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in warm place until doubled, 1-1/2 to 2 hours.
Punch down dough. Turn onto a lightly floured surface; divide into six portions. Roll each into a 14-in.-long rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°.
Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each)
Originally published as Homemade Egg Bread in Taste of Home April/May 1995, p45

Nutritional Facts

1 slice: 135 calories, 3g fat (1g saturated fat), 28mg cholesterol, 245mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 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°)
  • 3 large eggs
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 7 to 7-1/2 cups all-purpose flour
  • 1 large egg yolk
  • 2 tablespoons water
  • Sesame seeds
  1. In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn dough onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in warm place until doubled, 1-1/2 to 2 hours.
  3. Punch down dough. Turn onto a lightly floured surface; divide into six portions. Roll each into a 14-in.-long rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°.
  4. Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each)
Originally published as Homemade Egg Bread in Taste of Home April/May 1995, p45

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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!"

MY REVIEW
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..."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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?"

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

"I wouldn't change anything!"

MY REVIEW
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."

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