Rich Egg Bread Recipes

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A NUMBER ONE EGG BREAD



A Number One Egg Bread image

This makes all other egg breads look weak. I learned the recipe from two older ladies in Hawaii. This makes the best bread pudding and french toast imaginable. Try cutting it in chunks and dipping it in fondue---WOW!

Provided by Kevin Ryan

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Time 3h20m

Yield 18

Number Of Ingredients 10

2 (.25 ounce) packages active dry yeast
⅔ cup warm water (110 degrees F/45 degrees C)
6 egg yolks
3 eggs, room temperature
½ cup vegetable oil
¼ cup white sugar
1 teaspoon salt
4 ½ cups all-purpose flour
1 egg
1 pinch salt

Steps:

  • In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.
  • Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.
  • Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.
  • Bake for 40 minutes, or until golden. Cool on a wire rack.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 27.2 g, Cholesterol 109.6 mg, Fat 9 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 1.7 g, Sodium 148.4 mg, Sugar 3 g

RICH EGG BREAD



Rich Egg Bread image

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

3 to 3 1/4 cups Gold Medal™ all-purpose flour* or Better for Bread™ bread flour
1/4 cup sugar
1 1/2 teaspoons salt
1 package regular or quick active dry yeast (2 1/4 teaspoons)
1 cup very warm water (120° to 130°)
2 tablespoons vegetable oil
1 large egg
Butter or margarine, melted, if desired

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

RICH EGG BREAD



Rich Egg Bread image

Make and share this Rich Egg Bread recipe from Food.com.

Provided by byZula

Categories     Yeast Breads

Time 3h45m

Yield 4 loaves

Number Of Ingredients 8

4 (1/4 ounce) packages yeast
3 cups milk, lukewarm
1 1/2 tablespoons salt
1/2 cup shortening
1 cup warm water
1/2 cup sugar
4 eggs
12 cups all-purpose flour

Steps:

  • Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 6 cups flour. Beat until smooth; mix in enough remaining flour to make dough easy to handle.
  • Turn dough onto floured board; knead until smooth and elastic.
  • Place in greased bowl, greased side up. Cover, let rise 2 hours.
  • Punch dough down; divide into 4 equal pieces.
  • Shape into loaves and place in greased loaf pans.
  • Cover, let rise again about 1 hour.
  • Bake at 375 degrees for 45 minutes or until golden brown.

HOMEMADE EGG BREAD



Homemade Egg Bread image

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

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm 2% milk (110° to 115°)
3 large eggs, room temperature
1/4 cup butter, softened
1/4 cup sugar
1 tablespoon salt
7 to 7-1/2 cups all-purpose flour
1 large egg yolk, room temperature
2 tablespoons water
Sesame seeds

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.

NANA'S EASTER EGG BABIES, RICH EGG BREAD



Nana's Easter Egg Babies, Rich Egg Bread image

This is a recipe for the person who already bakes bread. I would not recommend it to someone who has never made bread. Bread baking is done by touch and feel of the dough at least in this Italian Family so you need to know the texture of a bread dough so it isn't too sticky but then not to add too much flour to make it dry. This has been a family tradition of ours for years. We make 20-25 loaves the day before Easter to share with family and friends. I will post a picture next week of our babies. This is not the Easter egg bread with the frosting and sprinkles. When baking bread make sure your kitchen is warm, I like to keep my kitchen temp around 70 degrees. I let my bread and dough rise on top of my dryer while running it. Another good place is in a sunny spot. Do not raise your bread on top of oven or in a low heated oven it can start to cook.

Provided by Pumpkie

Categories     Yeast Breads

Time 4h25m

Yield 2 loaves

Number Of Ingredients 10

1/2 cup warm water (not hot - 110-115 degrees 2 pkgs active dry yeast (not instant yeast)
1 1/2 cups lukewarm milk
1/4 cup sugar
1 tablespoon salt
3 whole eggs
1/4 cup soft butter
7 1/4-7 1/2 cups sifted king arthurs all-purpose flour (or another good brand)
6 medium white eggs
1 beaten egg, to brush breads once they come out of the oven
1/2 cup butter, to rub on breads when they come out of the oven

Steps:

  • Pour 1/2 cup warm water into a large mixing bowl. Add stirring to dissolve 2 packages yeast. Let set till bubbles form anywhere from 5-10 minutes depending on humidity and temperature of kitchen.
  • Stir in milk, sugar, salt, eggs, butter and 4 cups of the flour. Mix with spoon until smooth. Mix in enough of the remaining flour to make dough easy to handle (not to sticky not too dry) do not add too much flour, sometimes we use all the flour and sometimes not dough should be sticky enough to handle but not overly sticky.
  • Turn dough onto lightly floured board; knead until smooth and elastic about 5 minutes.
  • Place in bowl lightly greased with oil, turn greased side up. Cover with plastic wrap and let rise in a warm place until doubled, 1 1/2 to 2 hours.
  • Punch down the dough, let rise again (should be less time to rise the second time about 30 -45 minutes ). After second rise divide dough into three egual pieces and shape into braids.
  • To shape braids: roll each piece into a 24" long. Place on greased baking sheet and bend 24 inch long roll in half. On inside of long roll at center place one par boiled egg. Then braid the two ends two times and then place second par boiled egg and finish braid.
  • Cover with plastic wrap and put in a warm spot to raise a third time, doubling again it should be about 20-30 minutes.
  • Bake 20 -25 minutes at 375°F until golden brown and sound hollow when you tap the bottom of the bread. If bread starts to get to brown you can drap tin foil or a brown paper bag over the tops of them while they are baking. You can also make one large loaf and form it into a wreath.
  • When braids come out of oven, brush with beaten egg and then rub with butter.
  • Cool and enjoy! Take eggs out when slicing bread.

Nutrition Facts : Calories 2805.3, Fat 102.2, SaturatedFat 55.9, Cholesterol 1071.7, Sodium 4526.2, Carbohydrate 381, Fiber 12.2, Sugar 27.1, Protein 82.7

BRAIDED EASTER EGG BREAD



Braided Easter Egg Bread image

This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 10

Number Of Ingredients 9

2 ½ cups all-purpose flour, divided
¼ cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
⅔ cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
  • Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
  • Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
  • Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 30.1 g, Cholesterol 143.7 mg, Fat 8.7 g, Fiber 1 g, Protein 8.5 g, SaturatedFat 4.3 g, Sodium 321.9 mg, Sugar 6.1 g

RICH EGG BREAD/ROLLS



RICH EGG BREAD/ROLLS image

Categories     Bread     Egg     Bake

Number Of Ingredients 18

3 Loaves Recipe
1/2 cup warm water
2 pkg. Active dry yeast
1 1/2 cups lukewarm milk
1/4 cup sugar
1 tbsp. salt
3 eggs
1/4 cup soft shortening or butter
7 1/4 to 7 1/2 cups Gold
1 Loaf Recipe
1/4 cup warm water
1 pkg. active dry yeast
1/2 cups lukewarm milk
1 tbsp. sugar
1 tsp. salt
1 egg
1 tbsp. soft shortening or butter
2 3/4 to 3 cups Gold Medal flour

Steps:

  • Scald milk ~ 1:50 in microwave - scum forms on top of milk and let cool. Warm water (not hot to 110 to 115 F). In bowl dissolve yeast in water. Measure flour by dip-level-pour method or by sifting, stir milk, sugar, salt, eggs, shortening/butter and half the flour into yeast. Mix until smooth. Add enough remaining flour to handle easily. Turn onto floured board; knead, let rise in bowl covered with cellophane stayed with oil/butter so not stick. Remove cellophane, knead dough and let rise again while covered by cellophane. After dough risen a second time, make small balls of dough that is lightly floured place on a greased cookie sheet. Heat oven to 425F. Bake for 25 to 30 minutes. After baked, lightly coat top of hot rolls with butter and let cool. Repeat baking until all dough has been baked.

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