Homemade Egg Bread

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Some braided loafs

"One day while I was at work, Mark and his family were at my house watching a show on bread making. Mark called me to ask if he could try his hand in making bread. The chef on the show had made a braided loaf of bread. I had this recipe on hand, have made it many times, so I told Mark to give it a try. He called to say he didn't know what to do or how to start, but he followed the recipe. He called me about 5:00 that day (again) to say that something had gone wrong and the bread looked like hell. I ran down the recipe with him, troubleshooting (like water too hot, etc. ) and finally said "Oh well, this is your first time, just forget it and try. again some time". Well, when I returned home from work about 7:00, here were two of the most beautiful loaves of bread on the counter. They looked just like the picture in the recipe. Outstanding. (not image shown) I really love to see my sons cooking. " - Donna Schumacher


  • 2 pkgs. (¼ oz. ea.) active dry yeast
  • ½ cup warm water (110 to 115 degrees)
  • 1½ cups warm milk (110 to 115 degrees)
  • ¼ cup sugar
  • 1 tsp. salt
  • 3 eggs, beaten
  • ¼ cup butter, softened
  • 7 to 7½ cups all purpose flour
  • 1 egg yolk
  • 2 tblspns. water
  • Sesame seeds


Dissolve yeast in water. Add milk, sugar, salt, eggs, butter and 3½ cups flour; mix well. Stir in enough remaining flour to form a soft dough. On a floured board, knead until smooth and elastic, 6 to 8 minutes. Place in greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, 1½ to 2 hours. Punch down. Cover and let rise until almost doubled, about 30 minutes. Divide into six portions.- on a floured board, shape each portion into a 14" long rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal. Cover and let rise until doubled, 50 to 60 minutes. Beat egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake at 375 degrees for 30 to 35 minutes.


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Sample Variations #1[edit]

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