A Number One Egg Bread

Recipe By Anonymous
Rating
Published Aug 25th
Prep 20m Cook 40m Additional 2h 20m Ready In 3h 20m
Servings 1 braided loaf Calories 214.2

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!

Recipe Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • ⅓ 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.
  5. 5 Bake for 40 minutes, or until golden. Cool on a wire rack.

Nutrition Facts

  • Calories 214.2
  • Carbohydrate 27.2 g
  • Cholesterol 109.6 mg
  • Fat 9 g
  • Fiber 1 g
  • Protein 5.8 g
  • Saturated Fat 1.7 g
  • Sodium 148.4 mg
  • Sugar 3 g

Reviews

  1. Eileen in AR Jan 5, 2008 01:47 AM
    I'm giving this recipe five stars because its being posted resulted in the best bread I've ever baked. I made the following changes though, per other reviewers' suggestions: I added 1/4 cup of organic honey I used six eggs total (not including the brush on egg) instead of de-yolking and whatnot. I cut the cook - Read more ...
  2. oscarkitty Jun 14, 2006 07:21 AM
    I made this to go with spinach dip and everyone at work loved it. i would recommend doubling the sugar, using just 6 eggs instead of the 3 eggs and 6 yolks, and baking for 20min tops. This is a great recipe that I will be making often.
  3. Mimosa Jan 25, 2004 11:24 PM
    Abs fab! Light, oh! so light an egg bread! On the advices of several people, I used half the recipe. I also proofed the yeast and let the dough rise one extra time. Delicious! Feathery! A keeper!
  4. CRYSTALYNN21 Oct 25, 2003 03:01 PM
    Yuck! After all the time I spent on this bread I was VERY disappointed on the outcome. I followed the recipe exacally but it didn't taste at all good. My husband didn't care for it either but my daughter ate it with LOTS of butter. Definatly watch the cooking time-it does NOT take 40 mins. - Read more ...
  5. GIULIE22 Sep 25, 2003 10:36 PM
    This turned out great! I had never made bread before but it was really easy. My boyfriend thought I bought it at the store! Keep an eye on the baking time though it only took 15 minutes to cook in my oven.
  6. MAREN8 May 30, 2003 09:06 PM
    Delicious recipe. I found it did not take as long to bake as the recipe suggests. Instead of 45 minutes it was done in 35. Also this bread was much larger than expected - It baked to be the width of my oven!
  7. SLANT82 May 30, 2003 09:05 PM
    This egg bread was very easy to make. I cut the recipe in half because I wasn't sure if the bread was going to taste good or not...but it was good! My mom thought I got it from a bakery! The bread came out very big! It makes me wonder how big the bread actually - Read more ...
  8. HEATHER ONEAL Apr 15, 2003 01:15 AM
    I made the dough in the bread machine then shaped it and baked! I made french toast for Thanksgiving breakfast. The entire family loved it! It was gone before the end of the parade!
  9. ValorCooks Apr 15, 2003 01:15 AM
    Fantastic. I also made this substituting 1/2 whole wheat flour and it was still tender and delicious. A must try!
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