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!
When you have a flock of backyard chickens you are frequently looking for ways to use up fresh eggs. We make German puffy 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.
I adapted our favorite Amish white bread recipe to create these delicious egg bread loaves. Rich, buttery, soft, and so so yummy. My family prefers this to Amish white bread.
Why I Like This Recipe
- Simple ingredients. 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 immediately after removing them from the oven. I like using melted butter because it adds great flavor.
- Versatile recipe. An egg wash would give the loaves an even more golden, crusty top, and if you’d like to sprinkle the loaves with seeds, it provides something for them to stick to.
- Makes two loaves at a time. If you are going to take the time and effort to make one loaf, you might as well make two. You can easily bake them at the same time in the oven, so I included measurements for making two loaves.
What Others Are Saying
Love this recipe comes out great every time I make it 😋---Deloris
I made this bread tonight. It is so good. the bread is soft inside with a great crust. 2 big gorgeous loaves. this is a keeper. love that it has warm milk, butter and eggs. The flavor is so much better. this is going in my cook book.---June
The best bread ever! So soft and fluffy! And such big loaves! I have found my go to white bread recipe.---Linda
Jump to:
Tips and Tricks
- 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!
- Let the dough rise in the oven. A warm environment is ideal for yeast to thrive. 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.
- Allow bread to cool completely. Nothing beats a warm slice of homemade bread, but the loaf is much easier to slice when it is cool.
🥣Ingredients
- Milk: You can use milk or water, but milk adds flavor, richness, and texture to bread, giving it a golden crust and a tender crumb.
- Butter: I prefer butter to any other fat for most baked goods, as it adds richness and flavor. However, oil can also be used.
- Sugar: Sugar adds sweetness to bread, but you can also use honey.
- Flour: Both all-purpose flour and bread flour work well. I do not have a preference between the two.
- Yeast: Use either dry active yeast or instant yeast, both of which work well.
- Salt
- Eggs: The eggs are what really set these loaves apart from other white bread recipes. Eggs give richness to the bread and a beautiful yellow color.
- Butter: I like brushing the hot loaves with butter when they come out of the oven. It gives them a shiny crust and delicious flavor.
See the recipe card for full information on ingredients and quantities.
👩🍳How To Make Egg Bread
Step 1: 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.
Step 2: 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 4 cups of flour and mix until a soft dough forms. The dough will be smooth and slightly stickier than other yeast breads.
Step 3: Turn the dough out on a lightly floured surface and knead until smooth and elastic. Place the dough in an oiled bowl and cover it with a damp cloth or plastic. Let it rise in a warm location for 1 hour.
Step 4: Gently punch the dough down and divide it into two portions.
Step 5: Shape each portion into a loaf shape, pinch the ends to seal, and place the loaves in greased loaf pans.
Step 6: Cover pans with a damp cloth and allow them to rise for 35 minutes. Bake loaves for 30 minutes. Brush with butter.
Egg Bread FAQs
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!
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.
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.
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.
🍞More Yeast Breads To Make
MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!
Egg Bread
Ingredients
- 2 cups milk
- ¼ cup butter
- ¼ cup sugar
- 7 cups all-purpose flour or bread flour, divided
- 2 pkgs. yeast 4 ½ teaspoons
- 1 ½ 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 the remaining 4 cups of flour and mix until a soft dough forms. The dough will be smooth and slightly stickier than other yeast breads. If you need to add a little more flour to make it manageable, feel free to do so.
- Turn the dough out on a floured surface and knead until smooth and elastic. Place the dough in an oiled bowl and cover it with a damp cloth or plastic wrap. Let it 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.
Queen says
Would I simply double the ingredients to get 4 loaves?
Brandy says
Yep!
Monica says
I just did this recipe and my husband and I loved. Simple, fast and delicious. Truly recommend it.
Brandy says
Thanks Monica! So glad to hear!
Susan K Conn says
Love this recipe! It's my every week, go-to bread recipe now.
Brandy says
Susan, I’m so glad to hear this! 🙂
Dee says
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!
Brandy says
Yay! So glad to hear. It's one of my favorites too because it always turns out good!
Cynthia says
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!
Brandy says
Cynthia, I’m so glad to hear this!
Tracey Schreder says
Muchos Gracias for your blog Awesome
Michelle says
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.
Brandy says
Yay! I’m so glad you liked the bread!
DJ says
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
Brandy says
Great idea to make sub sandwich rolls with it! I need to do that!
Kaite says
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
Brandy says
So glad to hear!
Florence Jean Champagne says
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!
Brandy says
Glad to hear it turned out great for you! Yes, I wonder if 4 eggs would make an even richer bread!
Kristi L Meeder says
I just made this bread, it's beautiful, easy and my neighbors are going crazy because the smell is going out and down the hallway.
It's my new Favorite bread recipe
Brandy says
So glad to hear this!
Keith Cantrell says
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.
Brandy says
So glad to hear!!
Bob says
Wow what an absolute waste of milk and flour. Sorry to say this dough never came together and was too sticky to deal with.
Brandy says
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.
Lois Greene says
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!
Brandy says
Thank you Lois!! 🙂
Dugg Kirkpatrick says
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.
Brandy says
That sounds delicious!
Sarah Bard says
How long to bake them if making rolls out of them?
Brandy says
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.
Wendy says
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!
Brandy says
I'm so glad to hear this, Wendy!
Mary says
Bread was great keeps really well and freezes great. Wrapped in plastic wrap in 1/2 loaves and then in freezer wrap
Brandy says
So glad to hear!