Got you 😊 Egg Bread—soft, slightly sweet, rich, and perfect for toast, sandwiches, or just warm with butter.
🍞 Classic Egg Bread (Soft & Fluffy)
Makes 1 large loaf or 2 small loaves
Ingredients
- 3½–4 cups all-purpose flour
- 2¼ tsp active dry yeast (1 packet)
- ¼ cup sugar
- 1 tsp salt
- ¾ cup warm milk (110°F / warm, not hot)
- ¼ cup butter, melted
- 2 large eggs (room temperature)
- 1 egg (for egg wash, optional)
Instructions
1. Activate the yeast
- In a large bowl, mix warm milk, sugar, and yeast.
- Let sit 5–10 minutes until foamy.
2. Make the dough
- Add melted butter, 2 eggs, and salt.
- Gradually stir in flour, 1 cup at a time, until a soft dough forms.
3. Knead
- Knead on a floured surface 8–10 minutes until smooth and elastic
(or 5 minutes in a mixer with dough hook).
4. First rise
- Place dough in a greased bowl, cover, and let rise 1–1½ hours until doubled.
5. Shape
- Punch down dough.
- Shape into a loaf and place in a greased loaf pan (or braid and place on a baking sheet).
6. Second rise
- Cover and let rise 30–45 minutes until puffy.
7. Bake
- Preheat oven to 350°F (175°C).
- Brush with beaten egg for a shiny top (optional).
- Bake 30–35 minutes, until golden brown and sounds hollow when tapped.
8. Cool
- Let cool 10 minutes, then remove from pan.
🔥 Tips for Perfect Egg Bread
- Softest crumb: Don’t add too much flour—the dough should be slightly tacky.
- Golden crust: Egg wash makes it bakery-pretty.
- Sweeter bread: Add 2 more tablespoons sugar.
- Richer bread: Replace milk with half-and-half.
Variations
- Sweet egg bread: Add ½ cup raisins or dried fruit
- Savory egg bread: Add shredded cheese or herbs
- Dinner rolls: Divide into balls and bake 18–20 minutes
If you want, I can give you a no-knead version, a braided egg bread, or a sweet egg bread for French toast 🍞✨
