Rich Egg Bread

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Servings: 2 Difficulty: Advanced
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A soft, custardy loaf with a golden crust, perfect for sandwiches or breakfast
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This Rich Egg Bread is a comforting classic that delivers a tender crumb and a slightly sweet, buttery flavor. Enriched with eggs, milk, and shortening, the dough creates a luxurious texture that holds up beautifully to slicing. The process involves kneading by hand, which helps develop the gluten structure for that perfect chew. It rises slowly, allowing the flavors to meld before baking to a deep golden brown. Ideal for French toast, hearty sandwiches, or simply served warm with a pat of butter, this bread brings a homemade touch to any meal. It’s a satisfying project for bakers who enjoy the therapeutic process of kneading and shaping.

Rich Egg Bread recipe image
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Rich Egg Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 197.2

Description

This Rich Egg Bread is a comforting classic that delivers a tender crumb and a slightly sweet, buttery flavor. Enriched with eggs, milk, and shortening, the dough creates a luxurious texture that holds up beautifully to slicing. The process involves kneading by hand, which helps develop the gluten structure for that perfect chew. It rises slowly, allowing the flavors to meld before baking to a deep golden brown. Ideal for French toast, hearty sandwiches, or simply served warm with a pat of butter, this bread brings a homemade touch to any meal. It&# 226;ÂÂs a satisfying project for bakers who enjoy the therapeutic process of kneading and shaping.

Ingredients

Directions

  1. Dissolve yeast in warm water in a large bowl; let stand until foamy.
  2. Stir in milk, sugar, salt, eggs, shortening, and 3 1/2 cups of the flour.
  3. Beat mixture until smooth and well combined.
  4. Mix in enough remaining flour to make dough easy to handle.
  5. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes.
  6. Place in a greased bowl; turn greased side up.
  7. Cover; let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  8. Grease two 9x5-inch loaf pans.
  9. Punch dough down; divide into two equal halves.
  10. Roll each half into an 18x9-inch rectangle.
  11. Roll up tightly, beginning at the 9-inch side; press ends to seal.
  12. Fold ends under and place seam side down in prepared pans.
  13. Cover; let rise until doubled in size, about 1 hour.
  14. Place oven rack in the lowest position.
  15. Heat oven to 425F (218ðC).
  16. Bake until loaves sound hollow when tapped, 25 to 30 minutes.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 197.2kcal
% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.9g5%
Cholesterol 1.8mg1%
Sodium 300.8mg13%
Total Carbohydrate 36.7g13%
Dietary Fiber 3.0g12%
Sugars 4.7g
Protein 8.1g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe source was a Gold Medal flour package.

Kneading by hand can be a therapeutic process for stress relief, offering a tactile satisfaction that a bread machine cannot replicate.

Ensure the water and milk are lukewarm (105-115F) to activate the yeast without killing it.

Keywords: bread, egg bread, yeast bread, homemade bread, rich dough, enriched dough, loaf, bakery style, soft bread, vegetarian, comfort food, breakfast bread, sandwich bread, kneading, rising, baking, golden crust, tender crumb, classic recipe, from scratch
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