Egg Bread

5 from 35 votes

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

Prep Time15

Cook Time30

rise1 35

Total Time2 20

Course: Breakfast, Snack

Cuisine: American

Servings: slices

Calories: 267kcal

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.

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.