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loaf of egg bread
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5 from 16 votes

Egg Bread

Our egg bread is buttery, rich, and delicious. It makes the best toast and sandwiches! This recipe makes 2 loaves.
Course Breakfast, Snack
Cuisine American
Keyword amish, egg bread, yeast bread
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 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.

Video

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