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Egg Bread Recipe

Egg Bread Recipe

By What’s Baking

A rich, golden loaf with a tender interior and glossy crust, enhanced by the exquisite combination of eggs and butter for a deliciously satisfying slice that's perfect for toast or sandwiches.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
35 mins
Serves:
1 loaf (12 slices)
An overhead shot captures a beautifully bronzed egg bread loaf with a shiny, deep amber crust, sliced to reveal its buttery yellow interior with a tender, pillowy crumb structure. The bread sits on a rustic wooden cutting board, with a few slices arranged to showcase the bread's perfect texture. Natural morning light streams in from a nearby window, highlighting the bread's glossy top and soft interior. Scattered nearby are a vintage butter dish with a curl of fresh butter, a small pot of honey with a wooden dipper, and a sprinkling of flour that hints at the baking process. A linen napkin adds texture to the composition while a steaming cup of tea suggests the perfect pairing.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">4 large eggs (3 for dough, 1 for egg wash)</li><li class="ingredients-single-item">120ml warm milk</li><li class="ingredients-single-item">100g unsalted butter, softened and cubed</li><li class="ingredients-single-item">1 tbsp water (for egg wash)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">9x5 inch loaf tin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Dough scraper</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by combining the flour, instant yeast, salt, and sugar in the bowl of your stand mixer. Keep the salt and yeast on opposite sides of the bowl as direct contact can inhibit the yeast's activity. Make a well in the center of the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Lightly beat 3 eggs in a separate bowl. Pour the beaten eggs and warm milk (around 37°C/98°F – it should feel just warm to the touch, not hot) into the well of dry ingredients. Using the dough hook attachment, mix on low speed until the ingredients come together to form a rough dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Increase the mixer speed to medium and knead for 5 minutes until the dough becomes smoother and more elastic. The dough will initially be quite sticky – resist the urge to add more flour as this will affect the final texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer running on medium speed, gradually add the softened butter, one cube at a time. Wait until each piece is fully incorporated before adding the next. This slow addition prevents the dough from separating and ensures proper emulsification of the butter. This process might take 8-10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once all the butter is incorporated, continue kneading for another 5-8 minutes until the dough passes the "window pane test" – when a small piece can be stretched between your fingers to form a thin, translucent membrane without tearing. This indicates proper gluten development, essential for the bread's structure.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place (around 24-27°C/75-80°F) for 1.5-2 hours, or until doubled in size. The enriched dough will rise more slowly than regular bread dough due to the fat content.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once risen, gently deflate the dough by pressing down with your fingertips. Transfer to a lightly floured surface and divide into three equal portions. Roll each portion into a tight ball, then roll each ball into a long rope about 30cm (12 inches) long.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the three ropes side by side and pinch them together at one end. Braid the ropes by crossing the right strand over the middle one, then the left strand over the new middle one. Continue this pattern until you reach the end, then pinch the ends together to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully transfer the braided loaf to a greased and parchment-lined loaf tin. Cover loosely with oiled plastic wrap and let rise again for about 45-60 minutes, or until the dough has risen to just above the edge of the tin. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Beat the remaining egg with 1 tablespoon of water to make an egg wash. When the dough has risen, gently brush the surface with the egg wash, taking care not to deflate the dough. The egg wash gives the bread its characteristic glossy, golden crust.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 30-35 minutes until deeply golden brown. If the top browns too quickly, loosely cover with aluminum foil. The bread is done when it sounds hollow when tapped on the bottom, or when an internal temperature reads 88-93°C (190-200°F).</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. This resting period allows the crumb structure to set properly. Resist the temptation to slice while hot, as this can make the bread gummy. Once cooled, slice and enjoy your beautiful egg bread!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 215 calories
🥑 Fat: 9 g
🧈 Saturated Fat: 5 g
🍞 Carbohydrates: 28 g
🍭 Sugar: 4 g
🍗 Protein: 6 g
🫀 Cholesterol: 80 mg
🧂 Sodium: 265 mg

Chef’s Notes

A few helpful details for making this recipe.

Why is my enriched bread not rising properly?

Enriched doughs rise more slowly due to their fat content. Ensure your yeast is fresh, your milk isn't too hot (which kills yeast), and you're giving it enough time in a warm environment (24-27°C). Salt inhibits yeast when in direct contact, so mix them separately and be patient as it may take twice as long as regular bread.

What's the difference between brioche and egg bread?

While both are enriched doughs, traditional brioche typically contains a higher ratio of butter to flour, giving it an even richer, more tender crumb. Egg bread generally has a lighter texture while still maintaining a soft interior. Both feature that distinctive golden colour and slightly sweet flavour that makes them perfect for breakfast applications.

Can I make this braided loaf ahead of time and freeze it?

Yes, this enriched bread freezes beautifully. Cool completely after baking, then wrap tightly in cling film followed by foil or place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature and refresh in a warm oven for 5-10 minutes to restore that fresh-baked texture and aroma.

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