Rich Egg Bread

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Servings: 2 Difficulty: Advanced
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A soft, golden loaf with a tender crumb and rich flavor, perfect for sandwiches or breakfast.
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Rich Egg Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 95.8

Description

This Rich Egg Bread is a classic international-style yeast bread that delivers an incredibly soft texture and a subtle sweetness. Made with eggs, milk, and a touch of sugar, it has a tender crumb and a beautiful golden crust. It is versatile enough to be enjoyed as a morning toast with butter, used for hearty sandwiches, or served alongside savory soups and stews. The dough is forgiving and easy to handle, making it a great project for home bakers. With a slightly sweet flavor profile and a rich, indulgent mouthfeel, this bread becomes a staple in any kitchen. It pairs wonderfully with both sweet toppings like jam or honey and savory spreads like butter and herbs.

Ingredients

Directions

  1. In a small bowl, dissolve the yeast in the warm water. Let stand for 5-10 minutes until foamy.
  2. In a large mixing bowl, combine the yeast mixture, lukewarm milk, eggs, sugar, salt, and shortening. Beat until well combined.
  3. Add 3 1/2 cups of flour to the wet ingredients and beat until the mixture is smooth.
  4. Gradually mix in enough remaining flour, one cup at a time, until the dough is stiff enough to handle and no longer sticky.
  5. Turn the dough out onto a lightly floured surface. Knead for about 10 minutes until the dough is smooth, elastic, and springs back when touched.
  6. Place the dough in a lightly greased bowl. Turn once to coat the top with grease. Cover with a damp cloth or plastic wrap.
  7. Let the dough rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
  8. Grease two 9x5-inch loaf pans. Punch down the risen dough to release air bubbles.
  9. Divide the dough in half. On a lightly floured surface, roll each half into a 9x18-inch rectangle.
  10. Starting with the 9-inch side, tightly roll up the dough. Press the seam to seal and fold the ends under.
  11. Place each loaf seam-side down into the prepared pans. Cover loosely and let rise again for 45 minutes to 1 hour, or until almost doubled in size.
  12. Preheat oven to 425ðF (220ðC). Place the oven rack in the lowest position.
  13. Bake the loaves for 25 to 30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
  14. Remove from pans immediately and place on wire racks to cool completely before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 95.8kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.6g3%
Cholesterol 1.8mg1%
Sodium 36.1mg2%
Total Carbohydrate 19.5g7%
Dietary Fiber 0.0g0%
Sugars 19.5g
Protein 3.1g7%

* 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 amount of flour needed may vary depending on humidity and weather conditions. Add flour gradually to avoid making the bread dense.

For a richer flavor, you can substitute the shortening with melted butter.

Ensure liquids are lukewarm (not hot) to avoid killing the yeast, and not cold, which may slow activation.

Store cooled bread in an airtight container or plastic bag at room temperature for up to 3 days, or freeze for longer storage.

Keywords: bread, yeast, eggs, milk, flour, soft, golden, baking, dough, knead, rise, loaf, homemade, rich, vegetarian, sweet, crust, crumb, traditional, comfort food
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