Our egg bread is buttery, rich, and delicious. It makes the best toast and sandwiches! This recipe makes 2 loaves.Â
You might also like our Amish white bread, our cinnamon swirl bread, or our jalapeno cheese bread!
Watch our step by step video!
When you have a flock of backyard chickens you are frequently looking for ways to use up fresh eggs. We have German pancakes on repeat over here because they are a great way to put those eggs to use! I’m thinking that egg bagels may be in our future too.
Homemade Egg Bread
I took our favorite Amish white bread recipe and made a few adaptations to create these delicious egg bread loaves. Rich, buttery, soft, and so so yummy. My family likes this better than Amish white bread!
Egg bread uses milk instead of water, butter instead of oil, and adds 3 eggs. The egg yolks give the bread a slightly yellow color. You can brush the tops of the loaves with melted butter or an egg wash right out of the oven. I like using melted butter because it adds great flavor. An egg wash would give the loaves a golden, crusty top, and if you’d like to sprinkle the loaves with seeds it gives them something to stick to.
Egg Bread Ingredients
(Scroll to the end of the post for an easy-to-follow recipe card)
- 2 cups milk
- 1/4 cup butter
- 1/4 cup sugar
- 6 cups all-purpose flour (or bread flour), divided
- 2 pkgs. active dry yeast (4 1/2 teaspoons)
- 1 1/2 tsp salt
- 3 eggs
- 2-3 tablespoons of butter for brushing onto loaves
How To Make 2 Loaves of Egg Bread
Heat milk, sugar, and butter in a microwave-safe bowl (or heat over the stove) until the butter begins to melt. Stir. The milk should be around 115-120 degrees. This should take around 90 seconds.
In a large bowl combine 3 cups of the flour, yeast, and salt. Pour the milk mixture into the dry ingredients. Add eggs and mix well. Add the remaining 3 cups of flour and mix until soft dough forms. The dough will be soft and slightly stickier than other yeast breads.
Turn dough out on a lightly floured surface and knead until smooth and elastic. Place dough in an oiled bowl and cover it with a damp cloth or plastic. Let rise in a warm location for 1 hour.
Punch the dough down and divide it into 2 portions.
Shape each portion into a loaf shape, pinch the ends to seal, and place loaves in greased loaf pans.
Cover pans with a damp cloth and allow them to rise for 35 minutes.
Preheat the oven to 350 degrees.
Bake loaves for 30 minutes. Brush with butter. Let loaves sit in pans for 5 minutes before transferring them to wire racks to cool.
Egg Bread Recipe
Egg Bread
Ingredients
- 2 cups milk
- 1/4 cup butter
- 1/4 cup sugar
- 6 cups all-purpose flour or bread flour, divided
- 2 pkgs. yeast 4 1/2 teaspoons
- 1 1/2 teaspoons salt
- 3 eggs
- butter for brushing onto loaves
Instructions
- Heat milk, sugar, and butter in a microwave-safe bowl (or heat over the stove) for 90 seconds or until the butter begins to melt. Stir. The milk should be around 115-120 degrees.
- In a large mixing bowl combine 3 cups of flour, yeast, and salt. Pour milk mixture into dry ingredients. Add eggs and mix well. Add remaining 3 cups of flour and mix until soft dough forms. The dough will be soft and slightly stickier than other yeast bread.
- Turn dough out on a lightly floured surface and knead until smooth and elastic. Place dough in an oiled bowl and cover with a damp cloth or plastic. Let rise in a warm location for 1 hour.
- Punch dough down and divide into 2 portions.
- Shape each portion into a loaf shape and place loaves in greased bread pans (9"x5").
- Cover pans with a damp cloth and allow to rise for 35 minutes.
- Preheat the oven to 350 degrees.
- Bake loaves for 30 minutes. Brush with butter. Let loaves sit in pans for 5 minutes before transferring to wire cooling racks.
Notes
Nutrition
What kind of mixer is best for making bread?
I have a Kitchenaid stand mixer that I use on a regular basis with the dough hook on low speed, but honestly, most of the time I mix my bread by hand with a Danish dough whisk. Works great!
WHAT IS THE BEST KIND OF FLOUR TO USE?
I always use bread flour or all-purpose, whichever one I have on hand. My favorite brand is King Arthur. You can use all white flour or a mixture of white and wheat flour. I have not used this recipe for 100% whole wheat bread, but I’m sure you could.
CAN YOU USE INSTANT AND DRY ACTIVE YEAST INTERCHANGEABLY?
For the most part, I use whatever yeast is available. Most of the time it’s the instant yeast that comes in a large package from Sam’s Club. When I use dry active yeast I add 10-15 minutes to the rise time.
WHERE IS A GOOD PLACE TO LET THE DOUGH RISE?
A warm place is a perfect place for yeast to do its thing. I preheat my oven for 60 seconds then shut the heat off. I place my bowl of dough with a damp cloth or plastic wrap (that has been sprayed with non-stick cooking spray) covering it inside my oven.
Dough Rising Hack!
Use a shower cap to cover your bowl. They come in a pack of 10 on Amazon or at Walmart for a couple of bucks and can be reused over and over!
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
Bread was great keeps really well and freezes great. Wrapped in plastic wrap in 1/2 loaves and then in freezer wrap
So glad to hear!
I’m new to bread making from scratch. I’ve made this recipe twice now and it is amazing! Soft and fluffy without being gummy. Great texture and did I mention fluffy? Such an improvement over the first recipe I tried. Thank you for sharing!
I’m so glad to hear this, Wendy!
My go to basic recipe!
Sometimes I even teeek it with additions like cheese or an egg and sometimes flavored oils.
Thank you for this recipe.
That sounds delicious!
How long to bake them if making rolls out of them?
https://gluesticksblog.com/dinner-rolls-recipe/ You can use this recipe as a guide for making them into rolls. The recipes are similar. You’d bake them for 18-20 minutes.
Wow what an absolute waste of milk and flour. Sorry to say this dough never came together and was too sticky to deal with.
It’s a slightly stickier dough, as mentioned in the recipe. Add a little more flour to make it easier to work with and it should be fine.
Because of that nasty comment I made 4 loaves and shared with friends! Your recipe is great and anyone reading my review should not take that negative comment as gospel!
Thank you Lois!! 🙂
This bread is awesome. The eggs and milk make the bread so rich. And it’s surprisingly easy compared to other recipes I’ve tried. I make four loaves each week and it is always a joy to make. Thanks for sharing this recipe.
So glad to hear!!
Great recipe, made it yesterday, followed the recipe carefully. Sorry to say but often in baking or cooking in general, a little common sense is needed. I’ve made many bread recipes and they were all good. I do believe the weather and altitude affects baking. I like your recipe because of the 3 eggs & wonder what 4 eggs would do to the dough, just curious. I read that using eggs in yeast bread keeps the bread from going stale over 3 to 4 days. That’s not a problem in my house tho. My crew eats it as a snack, with or without butter. The baking bread permeates every inch of my house and before you know it, everyone is in the kitchen waiting for the just out of the oven treasure!
Glad to hear it turned out great for you! Yes, I wonder if 4 eggs would make an even richer bread!
Soft, spongy, PERFECT! I used half APF, half bread flour. Then, after dividing the dough into 2 loaves, I cut 3 strands in each and made 2 gorgeous braided loaves. I think next time I may try an egg and cream wash to get a nice sheen, but the butter wash was delectable! <3
So glad to hear!
Love this recipe! It is the closest to store bought I’ve found in texture and moisture, but the taste is oh so much better than store bought. My search for a bread recipe is over! 🙂 I made one regular loaf of bread with half the batch and with the other half I made 4 loaves similar to Subway bread to make sub sandwiches for our picnic tomorrow. Thank you sooo much for sharing this great recipe! It reminds me of the bread my mama and grandma used to make. <3
Great idea to make sub sandwich rolls with it! I need to do that!
Let them rise in the pan a little longer than suggested, may have been a little colder in my house. But they turned out fabulous! Will definitely make this again, thank you.
Yay! I’m so glad you liked the bread!
Muchos Gracias for your blog Awesome
I made this recipe as I am always trying out new ones. It has to be the prettiest loaves I ever did see. And so tall. Almost 7 inches. I can’t wait for it to cool so I can have a slice!
Cynthia, I’m so glad to hear this!
I made this recipe and it was so soft and fluffy. So delicious and the bread rose so dang high lol. I’m getting ready to make this recipe again and I’m going to use half whole wheat flour and half AP flour and instead of sugar I’m going to add honey. This recipe is so easy to make and sure doesn’t last long in my house!
Yay! So glad to hear. It’s one of my favorites too because it always turns out good!
Love this recipe! It’s my every week, go-to bread recipe now.
Susan, I’m so glad to hear this! 🙂
I just did this recipe and my husband and I loved. Simple, fast and delicious. Truly recommend it.
Thanks Monica! So glad to hear!