HOMEMADE EGG BREAD
People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. -June Mullins, Livonia, Missouri
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each)
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 245mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
GOLDEN EGG BREAD
"Cut this lovely loaf into thick slices to fix excellent French toast," recommends Sybil Brown of Highland, California. "It also makes good sandwiches and very tasty cheese toast," she adds.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (16 slices.).
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 130 calories, Fat 3g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 229mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
RICH EGG BREAD
Bake up a delightful loaf or an impressive braided bread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h5m
Yield 32
Number Of Ingredients 8
Steps:
- In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Add egg; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. (At this point, dough can be refrigerated up to 24 hours.) Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Grease bottom and sides of 9x5-inch or 8x4-inch loaf pan with shortening or spray with cooking spray. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 18x9-inch rectangle. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place loaf, seam side down, in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 1 hour or until dough has doubled in size.
- Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack. Brush loaf with butter; cool.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 3 g, TransFat 0 g
EGG BREAD
Make and share this Egg Bread recipe from Food.com.
Provided by Bertha C.
Categories Yeast Breads
Time 45m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Add all ingredients to bread making pan.
- Use White bread feature, but add a little extra rising time.
Nutrition Facts : Calories 2150, Fat 52.7, SaturatedFat 29.7, Cholesterol 311.8, Sodium 3996.1, Carbohydrate 358.7, Fiber 12.8, Sugar 57.8, Protein 57.4
EGGS GOLDENROD
Hard-boiled eggs are paired with creamy white gravy and buttered toast in this old-school Southern dish. It's just the thing for Easter breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Melt butter in a medium saucepan over medium-high heat. Add flour; whisk until nutty and golden, 1 to 2 minutes. Whisk in milk; bring to a gentle boil, whisking constantly, until mixture thickens to consistency of gravy, 4 to 5 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.
- Cut eggs in half. Remove yolks and press through a medium-mesh sieve, or mince them. Chop whites; stir into bechamel. Toast and butter bread. Divide bechamel mixture evenly among toasts; sprinkle evenly with yolks. Top with chives, paprika, and pepper. Serve immediately.
GOLDEN EGGS
Provided by Gesine Bullock-Prado
Categories Cake Mixer Egg Side Bake Easter Kid-Friendly Vanilla Spring Cinnamon Nutmeg Butter Buttermilk Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 12 eggs or about 12 muffin-sized cakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F. Spray your molds with nonstick spray (I, obviously, use egg-shaped molds. You can use a muffin pan or any other small baking molds.)
- Sift together the flour, baking powder, salt, and nutmeg. Set aside.
- In an electric mixer fitted with either the paddle or the whisk attachment, whip the butter and sugar together until light and fluffy.
- This can take up to 10 minutes, depending on the temperature of your butter.
- As you're whipping away, stop and scrape down the sides of the bowl to make sure all the butter is incorporated into the sugar.
- You can't make magic without a lot of patience. So keep whipping and keep scraping.
- Add the eggs one at a time, whipping after each one until the egg is fully incorporated into the batter.
- Scrape down the bowl every now and again as well.
- Add the vanilla.
- Once all the eggs are incorporated, alternate adding the flour mixture and the buttermilk, mixing slowly.
- After they are well incorporated but not overbeaten, take a rubber spatula and fold the batter a few times to make sure everything is evenly distributed and the batter is smooth.
- Distribute the batter into your molds, filling each cavity a little less than halfway.
- Bake for about 15 minutes. Baking time varies depending on the size of your mold, so check for a very light golden brown color and make sure the cake springs back when you touch it.
- Unmold your little cakes and while they are still warm, dunk them quickly in the melted butter, then dredge them in the cinnamon and sugar.
- One warning: people are going to call you a stinking liar. They will not believe that these precious morsels aren't fried like a donut. But that's the cost of making magic.
GOLDEN EGG LOAVES (OR BRAIDS)
This is a rich and soft loaf suitable for sandwiches or slicing for use in a bread pudding, overnight egg bake, or French toast. It is equally good fresh out of the oven with butter and jam.
Provided by Cookin Up A Storm
Categories Bread Yeast Bread Recipes Egg
Time 2h55m
Yield 24
Number Of Ingredients 9
Steps:
- Combine water, honey, and yeast in a stand mixer fitted with the dough hook. Let sit until mixture becomes foamy, about 10 minutes.
- Pour 3 cups flour, olive oil, eggs, wheat gluten, and butter into the yeast mixture; mix on speed 2 (or low speed) in the stand mixer until flour mixture is incorporated, 2 to 3 minutes. Add salt and 3 cups flour and mix on speed 2 until flour is incorporated into the dough. If dough is pulling away from the sides of the bowl, continue mixing, 5 to 7 minutes. If dough is still sticky, add 1/4 cup flour at a time and knead for 2 minutes after each addition until dough pulls away from the sides of the bowl; mix for 5 to 7 minutes.
- Grease a large bowl.
- Transfer dough to greased bowl and cover with a damp towel. Set aside in a warm area of the kitchen until dough has doubled in size, 60 to 90 minutes.
- Punch down dough and divide into 2 loaves. Place each dough half into a 9x5-inch loaf pan or on a baking sheet. Let rise until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until golden brown and an instant-read thermometer registers an internal temperature of 200 degrees F (93 degrees C), 25 to 30 minutes.
Nutrition Facts : Calories 186.3 calories, Carbohydrate 29.9 g, Cholesterol 33.5 mg, Fat 4.6 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 1.3 g, Sodium 310.9 mg, Sugar 4.5 g
GOLDEN EGG BREAD
Make and share this Golden Egg Bread recipe from Food.com.
Provided by CJAY8248
Categories Yeast Breads
Time 3h5m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 7
Steps:
- In bread machine pan; place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 Tblsp. of water or flour if needed).
Nutrition Facts : Calories 145.6, Fat 3.5, SaturatedFat 0.6, Cholesterol 23.2, Sodium 228.7, Carbohydrate 24, Fiber 1.2, Sugar 2.5, Protein 4.3
CANADIAN FRENCH TOAST
This golden bread recipe features thick slices of bread dipped in a cinnamon egg custard. Canadian French toast recipe. Pain dore recipe.
Provided by Rebecca Franklin
Categories Side Dish
Time 28m
Yield 6
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Beat the eggs, sugar, vanilla extract, and cinnamon together until the mixture is completely blended and smooth.
- Stir the milk into the egg mixture until it is fully incorporated.
- Place the slices of bread into the egg mixture, turn them over to coat all the surfaces, and allow the bread to soak for 5 minutes.
- Melt 1 tablespoon butter in a large skillet set over medium heat. Cook 2 slices of soaked bread in the melted butter for 3 minutes.
- Turn the slices of French toast over and cook them for an additional 3 minutes, until they are golden brown and lightly crispy on each side.
- Repeat with the remaining butter and soaked bread. Serve with maple syrup to taste.
Nutrition Facts : Calories 208 kcal, Carbohydrate 22 g, Cholesterol 112 mg, Fiber 1 g, Protein 7 g, SaturatedFat 5 g, Sodium 253 mg, Sugar 8 g, Fat 10 g, ServingSize 3-6 portions (3-6 servings), UnsaturatedFat 0 g
GOLDENROD EGG
This recipe is a generational French family tradition for Easter morning. I have searched the entire internet and I've never heard of anyone having it but our family. Everyone likes it so much that we have it more often than just Easter. It's a food that grows on you!
Provided by danaferre
Categories Breakfast and Brunch Eggs
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium heat. Whisk in flour to make a roux, and cook, stirring constantly, for about 3 minutes. Whisk in the milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook until thickened, 5 to 10 minutes more, stirring occasionally. Season to taste with salt and pepper.
- Separate the hard-cooked egg whites from the yolks. Roughly chop the whites and stir into the white sauce. Press the yolks through a mesh strainer and set aside.
- To serve, place a slice of toast on a plate, and ladle 1/2 cup of white sauce over top. Garnish with egg yolks and a sprinkle of paprika.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 25 g, Cholesterol 252.3 mg, Fat 20.1 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 10.6 g, Sodium 383.6 mg, Sugar 7.4 g
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