Egg Bread Recipe: 2 Loaves (Video)

Our egg bread is buttery, rich, and delicious. It makes the best toast and sandwiches! This recipe makes 2 loaves. 

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 eggs 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. yeast (4 1/2 teaspoons)
• 1 1/2 teaspoons salt
• 3 eggs
• 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 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 for 3 minutes. 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.

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 to wire cooling racks.

Egg Bread Recipe

Egg Bread

Our egg bread is buttery, rich, and delicious. It makes the best toast and sandwiches! This recipe makes 2 loaves.

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 30 minutes

rise: 1 hour 35 minutes

Total Time: 2 hours 20 minutes

Servings: 16 slices

Calories: 235kcal

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 for 3 minutes. 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

Wrap bread in plastic and store at room temperature for 3-4 days. Bread freezes well and can also store in the freezer to thaw at a later date.

Nutrition

Calories: 235kcal

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!