Egg Bread

Soft, fluffy, and rich with a golden crust, homemade Egg Bread is the ultimate comfort bake for any occasion. This slightly sweet yeast bread features pantry staples like milk, butter, and eggs, creating a pillowy texture and tender crumb that’s perfect for breakfast, sandwiches, or even French toast. Enhanced with an elegant egg wash for a glossy finish, this recipe comes together with simple kneading techniques and a double rise for optimal fluffiness. Whether enjoyed warm with a smear of butter or toasted with jam, Egg Bread is an irresistible addition to your baking repertoire. Perfect for serving fresh or savoring as leftovers, this versatile loaf is as satisfying to make as it is to eat.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 240 ml Milk
• 60 g Unsalted butter
• 7 g Active dry yeast
• 50 g Sugar
• 480 g All-purpose flour
• 7 g Salt
• 3 large Eggs
• 1 large Egg yolk (for egg wash)
• 15 ml Water (for egg wash)

Directions

Step 1

Warm the milk to about 37-43°C (100-110°F) and pour it into a large mixing bowl.

Step 2

Add the sugar and active dry yeast to the warm milk. Stir gently and let it sit for 5-10 minutes until frothy.

Step 3

Melt the butter and let it cool slightly. Beat 2 eggs in a small bowl and set aside.

Step 4

To the yeast mixture, add the melted butter, beaten eggs, salt, and half of the flour (about 240g). Mix until it forms a shaggy dough.

Step 5

Gradually add the remaining flour, about 60g at a time, mixing well after each addition. Once the dough becomes too thick to stir, turn it out onto a floured surface.

Step 6

Knead the dough by hand for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5-7 minutes.

Step 7

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Step 8

Punch down the risen dough to release the air. Turn it out onto a floured surface and shape it into a loaf or divide it into smaller rolls.

Step 9

Transfer the dough to a greased loaf pan or baking sheet. Cover and let it rise again for 30-45 minutes, or until puffy.

Step 10

Preheat your oven to 180°C (350°F).

Step 11

Make the egg wash by whisking together 1 egg yolk with 15ml of water. Brush it over the surface of the dough to create a glossy finish.

Step 12

Bake the bread in the preheated oven for 25-30 minutes, or until golden brown and the loaf sounds hollow when tapped.

Step 13

Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 14

Slice and enjoy your homemade Egg Bread as-is or with your favorite spreads and toppings!

Nutrition Facts

Serving size	1033.5 grams (1033.5g)

Amount per serving	% Daily Value*
Calories	2806

Total Fat 80.60g	103%
Saturated Fat 40.10g	201%
Polyunsaturated Fat 0.20g
Cholesterol 897mg	299%
Sodium 3092mg	134%
Total Carbohydrate 432.40g	157%
Dietary Fiber 14.50g	52%
Total Sugars 63.70g
Protein 82.50g	165%

Vitamin D 250IU	1250%
Calcium 496mg	38%
Iron 26mg	142%
Potassium 1282mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.0%

Protein: 11.8%

Carbs: 62.1%