Rich Egg Bread
Experience the pillowy perfection of homemade Rich Egg Bread, a timeless recipe that delivers a soft, golden loaf with a mildly sweet flavor and irresistibly fluffy texture. This braided bread is enriched with eggs, butter, and a touch of sugar, creating a tender crumb that’s perfect for pairing with jam, serving alongside savory dishes, or crafting the ultimate French toast. A two-step rise ensures a light, airy loaf, while a glossy egg wash imparts a beautifully golden crust. With its blend of simple ingredients and an elegant braided design, this rich, homemade bread is as visually impressive as it is delicious. Bake this versatile treat to elevate everyday meals or enhance your holiday table with its warm, comforting aroma and irresistible flavor.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 0.75 cup Warm milk (around 110°F or 43°C)
- 0.25 cup Unsalted butter, softened
- 3 large Eggs
- 1 large Egg yolk
- 1 tablespoon Water
Instructions
In a small bowl, mix the warm milk and active dry yeast. Let it sit for 5–10 minutes until it becomes frothy, which indicates that the yeast is activated.
In a large mixing bowl, combine the flour, sugar, and salt. Stir well to distribute the ingredients evenly.
Add the softened butter, eggs, and the yeast mixture into the dry ingredients. Mix until a soft dough starts to form.
Turn the dough out onto a floured surface and knead for about 8–10 minutes until the dough is smooth and elastic. You can also use the dough hook attachment on a stand mixer to knead the dough for about 5–7 minutes.
Transfer the kneaded dough to a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until it doubles in size.
Punch down the risen dough and turn it out onto a work surface. Divide the dough into three equal portions. Roll each portion into a long rope of approximately the same length.
Braid the three ropes together to form a loaf. Tuck the ends of the braid underneath to secure it.
Place the braided loaf on a baking sheet lined with parchment paper or a lightly greased baking pan. Cover with a towel and allow it to rise again for 30–40 minutes, or until it is puffy.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the egg yolk and 1 tablespoon of water to make an egg wash. Brush the egg wash over the surface of the loaf to give it a golden, shiny finish.
Bake the bread in the preheated oven for 25–30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 2675 mg | 116% | |
| Total Carbohydrate | 429.8 g | 156% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 61.2 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 415 mg | 32% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 1170 mg | 25% | |
*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.
