Classic Egg Bread

 

Ingredients

Dough

• 4 cups all-purpose flour
• 2¼ teaspoons active dry yeast
• ¼ cup granulated sugar
• 1 teaspoon salt
• ¾ cup warm milk
• 3 large eggs
• ¼ cup unsalted butter, softened

Egg Wash

• 1 egg
• 1 tablespoon water

Instructions

1. Activate Yeast: In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5-10 minutes until foamy.
2. Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, and salt.
3. Create Dough: Make a well in the center of the dry ingredients. Add yeast mixture, eggs, and softened butter. Mix until a soft dough forms.
4. Knead: Transfer dough to a floured surface. Knead for 8-10 minutes until smooth and elastic.
5. First Rise: Place dough in a greased bowl, and cover with a damp cloth. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Shape: Punch down dough. Divide into 3 equal portions. Roll each into a long rope. Braid the ropes together on a baking sheet.
7. Second Rise: Cover the braided loaf and let rise for another 45 minutes.
8. Prepare for Baking: Preheat oven to 375°F (190°C). Brush the loaf with egg wash.
9. Bake: Bake for 25-30 minutes until golden brown. Internal temperature should reach 190°F.
10. Cool: Remove from oven, let cool on a wire rack for at least 30 minutes before slicing.

Tips

• Ensure milk is warm (not hot) to avoid killing the yeast
• Use room-temperature eggs for better incorporation
• Braid loosely to allow room for rising

Nutrition (per slice)

• Calories: 180
• Protein: 6g
• Carbohydrates: 28g
• Fat: 5g

Prep Time: 2 hours Cook Time: 30 minutes Servings: 12 slices