Pillow-y soft, tender and delicate, enriched with both eggs and butter this braided egg bread is so easy to make it will soon become your go-to recipe. Oh, and it’s perfect for french toast or bread pudding!
Before I say something else, yes, that is a ginormous braid. But that didn’t matter much. We all took a piece after another until the entire loaf was gone. In less than a day!! I’m actually surprised it even lasted that long. It’s so soft and delicate!
When I first took it out of the oven, all I wanted was to look at this beautifully braided bread with a shiny crust. It looked so pretty, too pretty to be eaten. I was under the spell of its magical aroma that took over my house. I wish I could find a way to bottle this aroma and let some out from time to time.
Easy Soft Dinner Rolls (no Mixer + Egg Free)
Just like its name suggests, it’s enriched with eggs and unlike challah it also has butter (you can also use shortening like the original recipe) and milk. A couple of tablespoons of sugar are added for a little sweetness and you mix everything until you have a soft, elastic dough.
Divide the dough in 3 and make a braid. Of course you can braid it in 4-5 or even 6 if you prefer. This time I kept it simple. 3 seemed fitting.
I did only few adaptations to the original recipe. As I already mentioned I used butter (one of my BFFs) instead of shortening and since I love the bread aroma so much I used less yeast, allowing the dough to develop the flavors in its long resting time.
Braided Easy Egg Bread Recipe
Scared of baking with yeast? Don’t be! Read my Baking with yeast tips and you can also find a lot more info on Red Star Yeast website.
Roxana Yawgel http:/// All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
Egg Bread Toast Recipe
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.This has popped up on my menu plan a few times here and there and lots of you have asked for the recipe. But it’s taken me FOREVER to get around to posting it.
This is a soft, slightly sweet white bread. It’s got a more tender crumb than regular white sandwich bread, partly because it’s made with milk, not water, and partly because it has more fat in it, in the form of eggs.
I often use it to make panini because it’s firm enough to hold up to the grill pan but also soft enough to compress the way a panini should.
Eggs In A Basket ⋆ Real Housemoms
(IMPORTANT NOTE: Add only enough flour to make the dough soft. The amount of flour necessary will vary depending on the type of flour you use, how you measure your flour, the humidity of your home, and so on. Go by touch, not by the cups of flour.)
We’re going for a nice, soft dough here, people! Again, add flour based on feel, not so much on the cup measurements.
You want it to be nice and hot by the time your dough is done rising because loaves that go into a hot oven will rise better and brown better than loaves that go into a cold oven.
Easy Egg Recipes
They are so, so, so much better than the rickety ones I use to own, and I love that the cross-hatch design on these means that baked goods don’t sag down between the bars.
(By the way, if you’ve been having trouble with your yeast bread and you need some help figuring out what went wrong, read this post all about troubleshooting common yeast bread problems.)
You can make shorter loaves by using larger loaf pans. Or you can halve the recipe and make two loaves in the 8x4 inch loaf pans.
Egg In A Hole Recipe
I looked but no one seemed to comment on this. You list active dry yeast, but the treatment and water temp correlates to what other websites say for using rapid rise/instant yeast in place of active dry. I have TONS of rapid rise because in 2020 during covid that's all I could find, and had to find it online. I'm going to try this recipe as the instructions say, but use rapid rise. Hope it works! My bread tummy is starving!
As I understand it, rapid rise is different than instant yeast. I use instant yeast interchangeably with active dry, but I don't use rapid rise.
Thank you for posting this recipe - I was looking for an eggy, more savory, loaf for grilled cheese and this turned out perfectly. I cut in 1/2 and put a loaf in my two 1.5 loaf pans. They puffed perfectly during the second rise and rose like crazy in the oven. I tried 2 different shaping techniques (oblong/roll/roll and stretch/fold/pinch) and the latter actually made for a much higher loaf that was browner on the top - go figure?!
Keto Bread Recipe (easy, Fluffy, 5 Ingredients!)
For anyone in higher elevations looking around the interwebz for weights, here’s what I did: 4 cups (480 grams) APF + 4 tablespoons during the machine knead. After the initial mix of flour and milk, butter, sugar, salt, I kneaded for 4 minutes, let it rest for 3 and kneaded again for 2 at Speed 4 with the dough hook on my Kitchenaid. This made for a perfect loose dough that had no trouble rising. It was oddly humid here - New Mexico - today (33% vs the normal 7 or 8) but I still think the combo would work. Follow the directions for butter/milk/etc..
At any rate, I’ve bookmarked this goodie. Thanks again. As soon as they cool, slices are going into a cast iron pan with cheese. Yummy yum!
I have a question on the proof time. I made this once and it was amazing. Can I let it proof over night? Also, I am wanting taller loafs, would letting it proof longer produce a taller loaf or am I better off making two loaves instead of three? This is my first bread and it was delicious and so much easier than I thought it would be.
Egg Bread Recipe: 2 Loaves (video)
So glad this turned out well for you! Overnight proofing would give you way over-risen dough with this recipe; I wouldn't try it. However, you COULD let the loaves rise overnight in the fridge. Just let the loaves come to room temp before baking.
You are so detailed! I will try this recipe. Just got chickens and I've been trying to figure out what to do with the eggs! This will do for now.! Thanks so much.
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