Easy Egg Bread


Easy bread to make, great dough, smells fantastic, has milk and eggs so it will last. Makes amazing french toasts, too.

Highly recommended.

Recipe from the Red Star website.

  • 4 to 4½ cups bread flour
  • 2¼ tsp (1 package) Active Dry Yeast
  • 2 Tbsp sugar
  • 2 tsp kosher salt
  • ½ cup water
  • ½ cup light 2% milk (it is what I had, whole milk will work perfectly, too)
  • 2 TBSP  butter (I used salted, but unsalted will work just as well)
  • 3 large eggs, slightly beaten at room temperature
  • 1 egg yolk and 1 tsp milk, whisked together (egg wash)
  • Yield: 1 large braided loaf
In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat water, milk and shortening/butter until warm (120-130°F; shortening/butter does not need to melt). Add to flour mixture. Slowly add slightly beaten eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about an hour.
Punch down dough. Divide into 3 parts. On lightly floured surface, roll each third to a 15-inch rope. On cookie sheet lined with a Silpat, loosely braid from center to ends. Pinch ends and tuck under to seal. Cover; let rise in warm place until indentation remains after lightly touching, about 30-45 minutes. Brush with egg wash. Bake at 400°F for 25 to 30 minutes until golden brown. Remove from cookie sheet; cool on wire rack.


  1. Gracias John, la receta del pan se ve deliciosa. Por casualidad, no tienes alguna de Brioche Loaf?….would like to have it.


  2. Gracias por compartir esta receta. Se ve’ facil de hacer. John, por casualidad….no tienes la de Brioche breadloaf?…if so, …would you share it?


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