Tender and homemade Egg Bread not only looks beautiful, but also tastes comforting and light. Perfect for sandwiches or brunch get-togethers.
This is one of my favorite Bread Recipes that you can make without a breadmaker or any other special equipment. Try my Garlic Naan and Fluffy Dinner Rolls for more homemade bread options.
Sabrina’s Egg Bread Recipe
Whether you are new to bread making or have been doing it for years, you’re sure to love this fluffy Egg Bread recipe. Although it is slightly time consuming, most of the prep time is to let the dough rise. With amazing buttery flavor and fluffy texture in every slice, this loaf also has a distinct look. The soft texture makes it very spongy and absorbent, so it’s perfect for recipes like Bread Pudding and French Toast. Check out some variations I’ve listed below if you want to get a little creative with your baking.
Recipe Card
Ingredients
- 2 packets active dry yeast , (¼ ounce each)
- 1/2 cup warm water , 110 to 115 degrees
- 1 1/2 cups warm whole milk 110 to 115 degrees
- 3 large eggs
- 1/4 cup unsalted butter , melted
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 7 cups flour
- 1 large egg yolk
- 2 tablespoons water
- 2 tablespoons white sesame seeds
Instructions
- To your stand mixer add the yeast and water.
- Stir to dissolve.
- Add in the milk, eggs, butter, sugar and salt.
- Stir to combine.
- Add the beater attachment and on the lowest speed setting start adding the flour ½ cup at a time.
- Once the flour is mixed in, add the dough hook to the stand mixer.
- On medium speed knead the dough with the dough hook for 5-6 minutes until smooth and elastic.
- To a greased large mixing bowl add the dough, turn to coat both sides of dough with grease.
- Cover with a clean kitchen towel and let rise for 90 minutes.
- Punch down dough.
- Cut the dough into 6 even pieces.
- Line a baking sheet with parchment paper.
- Roll each pieces into a 12″ long rope.
- Braid each loaf with three pieces.
- Tuck the ends of the braid under the loaf and place on baking sheet.
- Cover with clean kitchen towel in a warm place and let rise for 1 hour.
- Preheat oven to 375 degrees.
- In a small bowl beat egg yolk and water together.
- Brush gently onto dough and sprinkle with sesame seeds.
- Bake for 30-35 minutes until golden brown.
Notes
Nutrition
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Chef’s Note
Although baking your own bread is more time-consuming than picking up a loaf at the grocery store, I truly believe it’s worth the extra effort. Homemade bread gives you an amazing flavor and soft texture that is hard to get unless you have freshly baked bread.
How to Store
- Serve: Let bread mostly cool before you slice it. It will start to dry out and go bad if you leave it out for more than a few hours.
- Store: To keep fresh, you can transfer it to an airtight bread box and keep it at room temperature for up to 5 days.
- Freeze: You can also freeze the bread. Wrap the loaf in plastic wrap followed by foil or seal it in a freezer-safe container. Keep frozen for up to 6 months. To thaw, move it to the counter and let it thaw at room temperature until it softens.
Variations
- Cheesy Bacon Bread: To make this recipe into a savory breakfast delight, mix shredded cheddar cheese and bacon bits into the dough. Cook bacon slices until they’re red and chewy, then let them cool and break them into small pieces before adding them to the bread dough.
- Mix-ins: You can also try other mix-ins in this recipe. Toasted pumpkin, sesame, or poppy seeds are good options. For nuts, try chopped pecans or walnuts. You could also mix in dried fruit like raisins, cranberries, or chopped dried dates. The dried fruit tastes amazing on its own or mixed in alongside a nut or seed option.
- Fluffy Vegan Egg Bread: To make this recipe vegan, you need a substitute for the eggs in the dough. First, prep the yeast mixture as usual. Then add almond milk (or another vegan milk substitute, sugar, salt, flour, aquafaba (to replace the eggs), and coconut oil to replace the butter. Instead of using an egg wash, you can glaze the bread dough by brushing it with almond or soy milk and sprinkle sesame seeds on top.
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This recipe doesn’t let the yeast proof. I followed directions. The dough never rose. ( Yes my yeast is good) Bread is a flop. Wasted 3 eggs and 7 cups of flour!!
Not Happy
I’m sorry to hear your dough never rose. Make sure you don’t skip step 9 in the recipe card where you let the dough rise for 90 minutes, and also step 16 where you let the braided loaves rise for an hour. You want to make sure they get the chance to rise in a warm place in your kitchen. I hope this helps if you try making these again.