There's something magical about the aroma of freshly baked egg bread wafting through your kitchen. This enriched dough creates a loaf that's both tender and sturdy, with a golden-brown crust and a pillowy interior that's perfect for everything from sandwiches to French toast. The addition of eggs gives this bread its characteristic yellow hue and velvety texture, while providing extra protein and richness.
Why You'll Love This Recipe
This egg bread strikes the perfect balance between everyday sandwich bread and special occasion loaf. The eggs in the dough create a tender crumb that stays fresh longer than standard white bread, while lending a subtle richness that elevates any dish you pair it with.
Ingredients
- 3 1/4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3 large eggs, room temperature
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup warm water (110°F)
- 1/3 cup unsalted butter, softened
- 1 egg beaten with 1 tablespoon water (for egg wash)
Instructions
- In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the mixture and let it stand for 5-10 minutes until foamy.
- In the bowl of a stand mixer fitted with a dough hook, combine 3 cups of flour and salt. Make a well in the center.
- Add the eggs and yeast mixture to the flour. Mix on low speed until the ingredients come together, about 2 minutes.
- Add the softened butter in small pieces while the mixer is running. Continue mixing until the butter is fully incorporated.
- Gradually add the remaining flour until the dough pulls away from the sides of the bowl. The dough should be soft but not sticky.
- Knead the dough on medium speed for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and divide it into three equal portions. Roll each portion into a 16-inch rope.
- On a parchment-lined baking sheet, braid the three ropes together, pinching the ends and tucking them under.
- Cover the braided loaf with a clean kitchen towel and let rise again for 45 minutes to 1 hour, until nearly doubled.
- Preheat your oven to 350°F (175°C).
- Gently brush the loaf with egg wash, making sure to get into all the crevices.
- Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
- Cool completely on a wire rack before slicing.
Storage Tips
Store your egg bread in a plastic bag at room temperature for up to 3 days, or freeze for up to 3 months. To refresh, warm slightly in a 300°F oven for 5-10 minutes.
Recipe Notes
- For the best texture, make sure all your ingredients are at room temperature before starting.
- The dough should be soft and slightly tacky but not sticky. Add flour gradually to achieve the right consistency.
- Don't rush the rising time – proper proofing is key to achieving the perfect texture.
- If the bread is browning too quickly during baking, tent it with aluminum foil.
This egg bread is perfect for sandwiches, French toast, or simply enjoyed warm from the oven with a pat of butter. The leftover slices (if there are any) make exceptional grilled cheese sandwiches or can be transformed into bread pudding.
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