Bread Maker Egg Bread Recipe

This homemade egg bread recipe is a winner! The crust is soft and the top is flaky. At the same time, it has a solidity that makes it a natural for sandwiches.

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Honey

OK, Diva, so I made this bread, question, when are you going to post a recipe that doesn’t make me want to eat the whole loaf in one sitting? This is some fantastic bread. ~ John

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I had a few extra eggs in the refrigerator, so I gave this egg bread recipe a try. I’m glad I did. It’s a winner! The crust is soft and the top is flaky.

And I’m not the only one raves about this bread. A Facebook reader recently wrote, “Made this tonight and my house smells AMAZING. Just took it out of the bread machine and it’s so soft and fluffy.”

Let’s talk about where eggs come from for a second.When I was a child we had chickens. It was a small flock of about 6 hens and a rooster.

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I remember how surprised I was when I gathered eggs for the first time and discovered that they were warm to the touch. It made sense. The eggs were warm because they’d been underneath a chicken. I’d just never experienced that before. I was used to eggs being cold from the refrigerator.

Whole eggs are mostly water. So if you’re experimenting with adding eggs to a recipe be sure to adjust the liquid in the recipe to compensate.

Wondering about the difference between active dry yeast, instant yeast, bread machine yeast and quick rise yeast? I’ve gotan article that explains the differences between different yeast typesand how to switch between types of yeast.

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Bread machines come in different sizes. So I’m frequently asked how to convert recipes into recipes for bread machines of different sizes. Here’s an article that explains how to redo a recipe for a differently sized bread machine.

Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. With my machine, a Zojirushi BB-PAC20 Virtuoso, I add the liquid first.

Check on the dough after five or ten minutes of kneading. Just pop the top of the bread machine and see how the dough is doing.It should be a smooth, round ball.

Egg Bread Fast2eat

I had a few extra eggs, so I decided to give this recipe a try. I'm glad I did. The bread is a winner! The crust is soft and had a lovely flakiness on the top.

All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.Preview: This Golden Bread Machine Egg Bread Recipe with Dried Fruit is a bread machine recipe with a rich but light texture that works well for breakfast toast, bread pudding, or French toast. Bonus: It’s dairy-free.

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Are you looking for a soft, sweet, and eggy bread recipe for chicken salad, ham salad, or turkey panini sandwiches? Or maybe you need bread for toast and jelly in the morning or for making French toast. How about a memorable peanut butter and jelly sandwich for lunch?

Egg

This dried fruit bread recipe is excellent for eating out of hand, especially on the first day. It is not a chewy or rustic style bread but soft and somewhat sweet with a tender crumb. Bread flour helps keep it from falling apart in addition to shaping by hand, even when you use a bread machine.

This egg bread is similar to bread machine challah or bread machine brioche in that it makes wonderful French toast or bread pudding, as seen above.

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Adding fruit (or nuts) at the end of the kneading process preserves the fruit’s integrity. Many bread machines have a unique signal to tell you when to add fragile ingredients.

During the first minute of the mixing process, open the lid and check to make sure the paddles are engaged and the dough is starting to clump.

Look for the dough to stick to the sides, then pull away cleanly. The dough should be shiny and elastic. If it doesn’t stick at all, add liquid 1 tablespoon at a time. Allow the dough to absorb the moisture before deciding whether to add more.

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If the dough is too sticky and won’t pull away cleanly, add flour 1 tablespoon at a time, allowing the dough to absorb the flour before adding more.

Add the dried fruit in the last 5 minutes of kneading. You can add them earlier, but the paddles may pulverize the fruit. If you forget to add the fruit, you can always add it manually as you shape the dough after the DOUGH cycle is complete.

Golden

The dough should be double its original size at the end of the DOUGH cycle. If not, leave the dough in the machine to rise until it is doubled. (This happens most often in a cold kitchen.)

How Would You Tweak This Egg Bread Recipe?

I like to use a silicone baking mat because you pick up the whole mess, shake it out in the trash or sink, and throw it into the dishwasher or give it a quick swish through soapy water.

Lightly knead the dough and form it into a ball. If the dough seems bouncy and elastic, cover it with a tea towel and allow the dough to relax for 15-20 minutes before shaping.

Use your hands or a rolling pin to roll the dough into a rectangular shape. Take care to press out the bubbles on the edges.

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My dough is about 10½ inches wide because my pan is 10 x 5 inches. A 9 x 5-inch pan will also work.

Use your hands to roll the dough into a cylinder. Roll snugly without stretching. Brush away any excess flour to help prevent tunnels.

Place the dough into a nonstick loaf pan (10 x 5 inches or 9 x 5 inches) with the seam side down. Use your hands to press the dough into the corners and evenly distribute it across the length of the pan.

Bread

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Cover the bread and place the pan into a warm place (75-80˚F or 26˚C) for the final rise until it peeks over the side. I like to use cheap shower caps or a tea towel. Another option is to spray plastic wrap with oil.

Preheat a conventional oven to 350˚F (180˚C) for 15 minutes before you think your bread will be ready to bake. When using a 9 or 10-inch loaf pan, the dough should barely peek over the top at the end of the final rise.

Allow the bread to sit in the loaf pan for 5-10 minutes. Turn out onto a wire rack to cool completely for an hour or as long as you can stand it. Slicing warm bread can result in crushed bread, but sometimes, it’s worth it. 😜

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You can, but the egg and sugar in the recipe will give you a golden-brown finish without a glaze. If you want to add a wash, brush the rolls with one egg yolk combined with 1 tablespoon of water and a pinch of salt.

Brioche is famous for containing lots of butter (more than double the fat in this recipe) and multiple eggs. Most instructions call for refrigerating the sticky dough so it will be easier to shape. Challah is similar to this egg bread recipe, often dairy-free, and traditionally presented in a braided shape. All three of these bread recipes can be successfully mixed and kneaded in a bread machine, then baked in a conventional oven.

Yes. Since this bread will only stay fresh for a few days, double wrap it and store it in the freezer. Use within 3-4 weeks.

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If you have questions or suggestions, email me privately for a quick answer: Paula at . Hope to see you again soon!

Luscious

This recipe for Egg Bread with Dried Fruit has a light texture that works well for bread pudding, sandwiches, and eating out of hand. Incidentally, it is dairy free.

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