Wednesday, February 2, 2011

Homemade Egg Bread

I ventured into trying a different bread today instead of my standby Honey Wheat Bread.  Instead I tried Egg Bread.  I’ve had Egg Bread from an Amish store in my area before and love the light sweet taste of it.  So here’s how it’s done.

Egg bread


  • 5 1/2 – 6 cups of bread flour or all-purpose flour
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 2 packages or about 2 Tablespoons of yeast
  • 1/2 cup butter
  • 1 cup milk
  • 4 eggs
  • 1 egg white, beaten (optional)

Combine 2 cups of the flour, sugar, salt, and yeast in a large bowl.  Melt margarine and milk together to about 110 degrees F.  (You can microwave it at this step, but keep a close eye on it and make sure it is just melted, NOT boiling or you will kill the yeast)  Pour mixture over the dry ingredients and stir until smooth.  Add the eggs and mix well.


Gradually add in the remaining flour until you have a soft dough.  I mixed with the spatula until it got too difficult then I dug in with my hands.  It took me about 6 cups total to get a dough that wasn’t stuck to my hands and was smooth enough to knead.  Knead lightly on a floured surface for a minute or two.  Place dough in a clean bowl, cover, and let rise in a warm place until doubled.  (This took about an hour and half today, but it’s COLD today) 

Punch down dough and divide into two loaf pans and let rise for another 45 minutes or so until it’s coming up over the top of the pans.  You can brush the top with egg white if you want, I chose not to.  Place the pans in the oven at 350 degrees on a low rack for 20-25 minutes.  Keep an eye on it so it doesn’t burn. 

If it sounds hollow when you tap on the top of the loaf and it’s golden brown, then it’s done!

Slice and enjoy the sweet goodness.  I can’t wait to have a peanut butter and jelly tomorrow…or maybe peanut butter and honey…decisions, decisions.


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