Why You’ll Love This Egg Bread Recipe
When you take your first bite of this egg bread, you’ll understand why it’s a family favorite. The soft, pillowy texture melts in your mouth, and the subtle sweetness draws you in for more.
I love how versatile it is—perfect for breakfast, sandwiches, or as a side with dinner. Each loaf is a labor of love, and when I pull it from the oven, the aroma fills my home, creating a warm, inviting atmosphere.
It’s more than just bread; it’s a comforting tradition that brings us together. Trust me, once you try it, you’ll want to make it again and again!
Ingredients of Egg Bread
Making egg bread is like crafting a little piece of heaven in your kitchen. The ingredients you need are simple, but together they create something truly magical. Whether you’re looking to impress guests or just want a comforting slice of bread with your dinner, this recipe has got you covered.
And believe me, once you gather these ingredients, you’ll be well on your way to baking something that will make your house smell like a bakery. Who wouldn’t want that?
Here’s what you’ll need to whip up this delightful egg bread:
- 1/2 cup dry milk
- 1 3/4 cups hot water
- 2 tablespoons butter
- 3 tablespoons honey
- 2 teaspoons salt
- 2 eggs (slightly beaten)
- 1/2 cup water (to adjust temperature)
- 3 tablespoons yeast (about 2 packages)
- 7 1/2-8 cups bread flour
Now, let’s chat a bit about these ingredients. The dry milk adds a rich creaminess to the bread that you just can’t get from regular milk.
Honey? It not only sweetens the dough but also gives it a lovely golden color. And don’t skimp on the yeast—it’s what makes the bread rise and become fluffy.
If you’re a bit of a perfectionist, measuring flour can be tricky, so scoop and level it for the best results. And hey, if you don’t have bread flour on hand, you can use all-purpose flour, but your bread might be a tad less chewy.
No biggie, right? Just remember, the journey to making this egg bread is as delightful as the end result. Happy baking!
How to Make Egg Bread
Making egg bread is a delightful experience that warms your heart and fills your kitchen with the smell of fresh-baked goodness. To start, grab your 1/2 cup of dry milk and dissolve it in 1 3/4 cups of hot water. This is where the magic begins.
Next, stir in 2 tablespoons of butter, 3 tablespoons of honey, 2 teaspoons of salt, and 2 slightly beaten eggs. Now, if you’re feeling a bit adventurous, you can check the temperature of this mixture. You want it to be lukewarm, so if it’s too hot or too cold, just add 1/2 cup of warmer or cooler water to get it just right.
Once you’ve achieved that sweet spot, toss in 3 tablespoons of yeast—yes, that’s about 2 packages—stir it up, and let the yeast work its bubbly magic for a moment.
Now it’s time to get your hands a little floury. Mix in about 5 cups of bread flour, beating it well until it starts to fall in sheets from your spoon. Feeling like a flour tornado yet?
Once you’ve reached that stage, slowly add another 2 1/2 to 3 cups of flour until the dough is just stiff enough to knead. Turn it out onto a floured board, and knead it for about 8 to 10 minutes until it’s smooth and elastic. Trust me, this is a workout of sorts, and you might feel like you’re training for the baking Olympics.
When you’ve got that dough looking good, pop it into a greased, covered bowl or plastic bin, and let it rise in a warm place until it doubles in size. That’s right, give it time to puff up and show off a little.
Once your dough has risen, punch it down gently—yes, I did say punch—and let it rise again until it’s almost doubled. After that, turn it out onto a floured surface, divide it into three parts, and shape each part into a smooth ball.
You can let these balls rest for a few minutes, covered, while you contemplate your next move. Whether you want to shape them into loaves or dinner crescents is entirely up to you.
If you’re going the loaf route, you can braid the dough for that fancy bakery look before placing them in greased loaf pans. Let them rise until double again and then bake them at 325 degrees for about 25 minutes.
If you’re making crescents, roll out the dough, cut it into triangles, and roll them up starting from the wide end. Bake those at 400 degrees for 8 to 10 minutes.
And just like that, you’ve turned simple ingredients into a warm, delicious bread that’s sure to impress anyone lucky enough to have a slice. Happy baking!
Egg Bread Substitutions & Variations
After you’ve mastered the basics of egg bread, exploring substitutions and variations can take your baking to new heights.
For a richer flavor, I sometimes swap out butter for olive oil or melted coconut oil. You can also experiment with different sweeteners like maple syrup or agave nectar instead of honey.
If you’re feeling adventurous, try adding spices like cinnamon or nutmeg for a warm twist. For a healthier version, I’ve used whole wheat flour or a gluten-free blend.
Adding ingredients like dried fruits, nuts, or even cheese can elevate your egg bread into something uniquely delicious!
Additional Tips & Notes
While baking egg bread can be a rewarding experience, there are a few tips that can help guarantee your loaves turn out perfectly every time.
First, make sure your water is lukewarm when adding yeast; too hot or too cold can hinder rising. I’ve found that kneading the dough until it’s smooth and elastic is essential for texture.
Don’t rush the rising times; give it enough time to double for the best flavor and structure.
Finally, if you want a golden crust, brush the loaves with melted butter right after baking. Enjoy the delicious aroma filling your kitchen!