Egg Bread Magic
Unlock the secret to bakery-level perfection with "Egg Bread Magic," a fluffy and golden loaf that's as versatile as it is delicious. This easy-to-follow recipe transforms simple pantry staples like all-purpose flour, eggs, and butter into a soft, pillowy bread with a buttery richness and a delicate sweetness. Perfect for breakfast, sandwiches, or French toast, this homemade bread rises beautifully thanks to instant yeast, and the kneading process ensures an irresistibly tender crumb. With just 20 minutes of prep time and a handful of straightforward steps, you'll create a show-stopping loaf that's sure to impress. Whether it's served warm with a pat of butter or toasted to perfection, this egg bread is pure culinary magic!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 3 whole Large eggs
- 1 cup Whole milk
- 4 tablespoons Unsalted butter (softened)
- 1 tablespoon Vegetable oil (for greasing)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast. Stir until evenly combined.
Warm the milk in a small saucepan or microwave until lukewarm (not hot), about 100-110°F (38-43°C).
In a separate bowl, whisk the eggs lightly, then add them to the milk. Mix until just combined.
Create a well in the center of the dry ingredients and pour in the milk and egg mixture. Stir with a wooden spoon or spatula until a shaggy dough starts to form.
Add the softened unsalted butter, one tablespoon at a time, kneading until the butter is fully incorporated into the dough. This can be done in a stand mixer with a dough hook for 7-8 minutes or by hand for 10 minutes.
Knead the dough until it becomes smooth and elastic. If the dough feels too sticky, add a tablespoon of flour at a time but avoid over-flouring.
Lightly grease a large mixing bowl with the vegetable oil. Place the dough inside, turning it once to coat it in oil. Cover the bowl with plastic wrap or a clean kitchen towel.
Let the dough rise in a warm, draft-free area for 1 to 1.5 hours, or until it has doubled in size.
Once risen, punch down the dough and turn it out onto a lightly floured surface. Shape it into a loaf and place it into a greased 9x5-inch loaf pan.
Cover loosely with plastic wrap or a towel and let it rise again for 30-45 minutes, or until it crowns about 1 inch above the edge of the loaf pan.
Preheat the oven to 350°F (175°C).
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the loaf from the pan and cool completely on a wire rack before slicing.
Serve warm, toasted, or as desired. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 2679 mg | 116% | |
| Total Carbohydrate | 375.3 g | 136% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 50.2 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 456 mg | 35% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1114 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
